Potsticker Soup with Mushrooms & Bok Choy
Dumplings, savory broth, earthy mushrooms, and tender bok choy—all in one cozy bowl. It’s like potstickers and soup combined!
Ingredients
- Broth
- 8 cups chicken or vegetable broth
- 2 cups water
- 3 tbsp soy sauce
- 2 tbsp rice wine or dry sherry
- 1 tbsp sesame oil
- 1 tsp sugar
- ½ tsp white or black pepper
- Salt to taste
- Aromatics
- 3- inch ginger thinly sliced
- 4 garlic cloves minced
- 3 green onions white/green parts separated
- 2 tbsp vegetable oil
- Main
- 20 –24 frozen potstickers any flavor
- 8 oz mushrooms shiitake/cremini, sliced
- 2 baby bok choy chopped
- 1 carrot julienned
- 4 oz snow peas optional
- Garnish
- Sliced green onions
- Fresh cilantro
- Sesame seeds
- Chili oil or sriracha
- Lime wedges
Instructions
- Sauté Aromatics
- Heat oil in a large pot over medium. Sauté ginger and white parts of green onions 2–3 min. Add garlic; cook 30 sec.
- Make Broth
- Add broth, water, soy sauce, rice wine, sesame oil, sugar, and pepper. Bring to a boil, reduce to a simmer for 10 min.
- Add Veggies
- Add mushrooms; cook 5–7 min. Stir in carrots and bok choy stems; simmer 3–4 min.
- Cook Potstickers
- Gently add frozen potstickers. Simmer 5–7 min until they float and are heated through.
- Finish
- Add bok choy leaves and snow peas; cook 1–2 min until greens wilt. Remove ginger slices. Adjust seasoning.
- Serve
- Ladle soup and dumplings into bowls. Garnish with green onions, cilantro, sesame seeds, and chili oil or lime.
Notes
- Use vegetable broth and veggie potstickers for a vegetarian version.
- Add cooked chicken or drizzle in beaten eggs for extra protein.
- Keep the simmer gentle to avoid breaking dumplings.