There's nothing quite like a steaming bowl of potsticker soup with mushrooms and bok choy on a chilly evening. The rich, savory broth, tender dumplings, and vibrant greens create a comforting, satisfying meal in just one pot.

I first made this soup on a night when I was craving dumplings but wanted something lighter than a traditional pan-fry. A quick rummage through my fridge revealed some baby bok choy and mushrooms, and that’s when inspiration struck. Ever since, this recipe has become a staple in my kitchen.

Why You'll Love This Potsticker Soup With Mushrooms & Bok Choy

Get ready to fall in love with this easy and delicious soup. It’s the perfect balance of hearty and light, making it an ideal meal for any time of the year.

First off, it’s incredibly quick and easy. Using frozen potstickers means you can whip up this dish in under 30 minutes, making it a great choice for busy weeknights.

It’s also a budget-friendly meal. With just a few simple ingredients, you can serve a warm and nourishing bowl of soup without breaking the bank.

Versatility is another key feature of this recipe. You can customize the broth, swap out vegetables, or use different types of dumplings to suit your taste and dietary preferences.

This soup also makes great use of pantry staples. Soy sauce, garlic, and ginger add depth of flavor without requiring a long list of specialty ingredients.

Ingredients Notes

The magic of this potsticker soup lies in its carefully chosen ingredients, each contributing to a perfect balance of textures and flavors.

Potstickers are the star of the dish. Frozen dumplings work beautifully here, cooking directly in the broth while soaking up all the savory flavors. Choose chicken, pork, or vegetable potstickers based on your preference.

Mushrooms add an earthy depth to the soup. Shiitake mushrooms are ideal, as they have a rich umami flavor, but cremini or button mushrooms work well too.

Bok choy provides a fresh, slightly sweet contrast to the rich broth. Baby bok choy is tender and cooks quickly, but you can use full-sized bok choy chopped into smaller pieces.

Garlic and ginger are essential for creating a flavorful broth. Freshly minced garlic and grated ginger bring warmth and complexity to every spoonful.

Soy sauce and sesame oil give the broth a rich, slightly nutty taste. A splash of rice vinegar brightens the flavors and adds a subtle tang.

A large pot or Dutch oven works best for this soup, allowing all the ingredients to simmer together and develop deep flavors.

How To Make This Potsticker Soup With Mushrooms & Bok Choy

Making this soup is surprisingly simple, with just a few easy steps to bring everything together.

Start by heating a bit of sesame oil in a large pot over medium heat. Add the garlic and ginger, stirring constantly until fragrant, about 30 seconds. This step helps release their bold flavors into the base of the soup.

Next, pour in your broth. Chicken or vegetable broth both work well, depending on your preference. Bring it to a gentle simmer, then add the soy sauce and rice vinegar for a well-balanced flavor.

Once the broth is simmering, add the mushrooms. Let them cook for about five minutes to release their rich umami taste before adding the potstickers. The dumplings will cook directly in the broth, absorbing all the delicious flavors as they soften.

After about five minutes, toss in the chopped bok choy. It wilts quickly, so only let it cook for a minute or two to maintain its bright color and crisp texture.

Taste the broth and adjust the seasoning if needed. If you like a little spice, a drizzle of chili oil or a pinch of red pepper flakes can add some heat. Serve immediately, garnished with sliced green onions and an extra drizzle of sesame oil.

Storage Options

This soup is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to three days. Keep in mind that the potstickers will continue absorbing broth, so they may become softer over time.

For longer storage, freeze the broth and vegetables separately from the potstickers. When ready to eat, reheat the broth and add fresh or frozen dumplings for the best texture.

To reheat, simply warm the soup over medium heat until heated through. If the broth has thickened too much, add a splash of water or additional broth to restore its consistency.

Variations and Substitutions

This potsticker soup is incredibly versatile, allowing for easy swaps and additions based on what you have on hand.

For a heartier meal, add cooked shredded chicken or tofu to the broth. This boosts the protein content while keeping the dish light and satisfying.

If you prefer a spicier broth, stir in some chili garlic sauce or a spoonful of miso paste for an extra punch of umami and heat.

Swap out bok choy for other leafy greens like spinach or napa cabbage. Both work beautifully and provide a similar texture and flavor profile.

Use different types of dumplings to switch things up. Shrimp, pork, or even kimchi-filled dumplings can add a fun twist to the dish.

With so many ways to customize this soup, you’ll never get bored. Try different combinations and make it your own!