There's nothing quite as comforting as a steaming bowl of Potsticker Soup with Mushrooms & Bok Choy on a chilly evening. This flavorful soup combines plump, juicy dumplings with earthy mushrooms, tender bok choy, and a rich, savory broth that will warm you from the inside out.

I first made this soup on a whim when I needed a quick yet satisfying dinner. With a bag of frozen potstickers in my freezer and a few fresh veggies in the fridge, I put together a meal that has since become a household favorite. Now, it’s my go-to for busy weeknights when I want something hearty and delicious without spending hours in the kitchen.

Why You'll Love This Potsticker Soup

Get ready to fall in love with this easy, flavorful soup. Whether you're looking for a cozy dinner or a quick way to elevate frozen dumplings, this recipe has you covered.

First, it's incredibly quick and easy. Using frozen potstickers means you skip the time-consuming process of making dumplings from scratch, making this meal possible in just 30 minutes.

It's also budget-friendly. With just a few pantry staples and fresh ingredients, you can create a restaurant-quality soup at home without breaking the bank.

Not to mention, this dish is versatile. You can switch up the vegetables, use homemade dumplings, or even add a little spice to customize it to your taste.

Finally, it’s a one-pot meal. Fewer dishes mean less cleanup, making this soup even more appealing on a busy weeknight.

Ingredients Notes

The beauty of this Potsticker Soup lies in its simple yet flavorful ingredients. Each component plays a crucial role in balancing taste and texture.

The potstickers are the heart of this dish. I recommend using chicken, pork, or vegetable dumplings, but any variety will work. They cook directly in the broth, soaking up all the delicious flavors.

Mushrooms add an earthy depth to the soup. Shiitake mushrooms are my favorite for their umami-rich taste, but you can also use cremini or button mushrooms if that’s what you have on hand.

Bok choy brings freshness and a slight crunch, contrasting beautifully with the soft dumplings. If you can’t find bok choy, baby spinach or Napa cabbage are excellent substitutes.

For the broth, a combination of chicken broth and soy sauce creates a rich, savory base. A splash of rice vinegar and a drizzle of sesame oil add brightness and a hint of nuttiness.

Aromatics like garlic and ginger enhance the flavor, giving the soup its signature warmth. Freshly grated ginger and minced garlic make all the difference, so don’t skimp on them!

How To Make This Potsticker Soup

Making this delicious soup is easier than you might think. Follow these simple steps to bring it all together in under 30 minutes.

Start by heating a bit of sesame oil in a large pot over medium heat. Add sliced mushrooms, stirring occasionally until they soften and release their moisture, about 3-4 minutes.

Next, add minced garlic and grated ginger, cooking for another 30 seconds until fragrant. Be careful not to burn the garlic—it should be just golden and aromatic.

Pour in the chicken broth, followed by soy sauce and a splash of rice vinegar. Bring the broth to a gentle simmer, letting the flavors meld for about 5 minutes.

Now, gently drop in the frozen potstickers. Let them cook for 5-7 minutes, or until they are heated through and tender. Be sure not to stir too vigorously, as you don’t want to break them apart.

Finally, add the chopped bok choy, letting it wilt for a couple of minutes. Turn off the heat and stir in a final drizzle of sesame oil for a touch of richness.

Serve the soup hot, garnished with sliced green onions and a sprinkle of red pepper flakes if you like a little heat. Enjoy!

Storage Options

This soup is best enjoyed fresh, but you can store leftovers for later. Keep any extra soup in an airtight container in the refrigerator for up to 3 days. The dumplings may absorb some of the broth, so you may need to add a little extra broth when reheating.

To reheat, warm the soup gently on the stove over medium heat until hot. Avoid boiling, as it can cause the dumplings to fall apart.

Freezing is not recommended, as the potstickers may become mushy when thawed. However, you can freeze the broth separately and add fresh dumplings when reheating.

Variations and Substitutions

One of the best things about this Potsticker Soup is how easy it is to customize. Here are a few ways to switch things up:

Spicy Version: Add a teaspoon of chili garlic sauce or a drizzle of sriracha for a kick.
Vegetarian Option: Use vegetable broth and vegetable dumplings for a completely meat-free version.
Extra Protein: Add shredded rotisserie chicken or cubes of firm tofu for a heartier meal.
Different Greens: Swap out the bok choy for spinach, kale, or Napa cabbage.
Miso Twist: Stir in a tablespoon of white miso paste at the end for an added umami boost.

However you make it, this soup is sure to be a favorite in your household. Experiment with ingredients and find your perfect combination!