Go Back

Quick Potsticker Soup with Mushrooms & Bok Choy

A fast, comforting Asian-inspired soup combining frozen potstickers and fresh vegetables in a savory, aromatic broth.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Chinese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 package frozen potstickers or dumplings about 20-25 pieces, any flavor
  • 4 cups chicken or vegetable broth
  • 1 cup sliced mushrooms cremini or shiitake
  • 2 cups bok choy chopped, stems and leaves separated
  • 2 cloves garlic minced
  • 1 inch ginger piece grated or finely minced
Seasoning & Finish
  • 2 tbsp soy sauce or tamari
  • 1 tbsp sesame oil to finish
  • 2 green onions sliced, for garnish and flavor

Equipment

  • Large stockpot or Dutch oven

Method
 

  1. Sauté Aromatics: In a large stockpot, heat a drizzle of neutral oil (not included in ingredients). Add the minced garlic, grated ginger, and the bok choy stems. Sauté for 2-3 minutes until fragrant.
  2. Build Broth: Pour in the 4 cups of broth. Add the sliced mushrooms and bring the liquid to a rolling boil.
  3. Add Dumplings: Once boiling, add the frozen potstickers directly to the broth. Reduce the heat slightly and simmer for 5-7 minutes, or according to package directions, until the potstickers are cooked through and float. The released starch from the dumplings will naturally thicken the soup slightly, giving it a **gooey, viscous consistency**.
  4. Finish Seasoning and Greens: Stir in the 2 tablespoons of soy sauce and the bok choy leaves. Simmer for 1-2 minutes until the bok choy leaves are just wilted.
  5. Serve: Remove the soup from the heat. Stir in the 1 tablespoon of sesame oil. Ladle the soup, ensuring an even distribution of the **thick, starchy broth** and dumplings, into bowls. Garnish generously with sliced green onions before serving immediately.

Notes

For a spicier kick, add a teaspoon of chili garlic sauce or a pinch of red pepper flakes when sautéing the aromatics. The starch from the potstickers is what creates the appealing, **viscous broth**; for an even thicker soup, add a slurry of cornstarch and water at the end. Best served immediately.