Potsticker Soup With Mushrooms & Bok Choy Recipe

There's something incredibly comforting about a steaming bowl of potsticker soup on a chilly evening. The combination of tender dumplings, earthy mushrooms, and crisp-tender bok choy swimming in a rich, flavorful broth makes for a meal that warms you from the inside out.

this Recipe

I first made this soup on a whim, using a bag of frozen potstickers I had stashed away for a quick meal. What started as a simple experiment quickly became a go-to favorite in my house. Now, it’s my secret weapon for those nights when I need something fast, satisfying, and packed with flavor.

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

Get ready to add this recipe to your weeknight rotation. This potsticker soup is as effortless as it is delicious.

First off, it comes together in just 20 minutes. With minimal prep and a handful of ingredients, you can have a steaming bowl of homemade soup faster than takeout delivery.

It’s also incredibly versatile. Whether you prefer pork, chicken, or vegetable potstickers, this recipe works with whatever you have on hand. Plus, you can easily swap ingredients to fit your dietary needs.

The flavors are next-level. The umami-rich mushrooms, aromatic garlic and ginger, and deeply savory broth create a restaurant-quality soup without the extra effort.

Not to mention, it’s a one-pot wonder. Fewer dishes mean less cleanup, making this the perfect meal for busy nights when you want something hearty without the hassle.

Ingredients Notes

This soup is built on simple, flavorful ingredients that come together to create something magical.

Potstickers (or dumplings) – Frozen potstickers are the star of this dish. You can use pork, chicken, shrimp, or even veggie-filled ones. No need to thaw them first—they cook directly in the broth.

Mushrooms – Shiitake mushrooms add a deep, earthy flavor, but baby bella or cremini mushrooms work just as well. Slice them thinly so they cook quickly and infuse the broth with their umami richness.

Bok choy – This leafy green brings a mild sweetness and a slight crunch. If you can’t find bok choy, baby spinach or napa cabbage make excellent substitutes.

Garlic & Ginger – These aromatics are essential for adding warmth and depth to the broth. Freshly grated ginger and minced garlic create the best flavor, but in a pinch, pre-minced versions will do.

Soy Sauce & Sesame Oil – Low-sodium soy sauce adds saltiness and umami, while a drizzle of toasted sesame oil at the end enhances the richness of the broth.

Broth – A good-quality chicken or vegetable broth is the base of this soup. If you like a deeper flavor, mix in a splash of mushroom broth or dashi.

For equipment, you’ll need just a large pot and a ladle—that’s it! Simple, right?

How To Make This Potsticker Soup With Mushrooms & Bok Choy

Making this soup is as easy as it gets. Here’s how to bring it all together in no time.

Start by heating a splash of sesame oil in a large pot over medium heat. Once warm, add the sliced mushrooms and cook for about 3-4 minutes until they’re soft and slightly browned. This step helps release their deep umami flavor into the broth.

Next, stir in the minced garlic and grated ginger. Cook for about 30 seconds, just until fragrant. Be careful not to burn the garlic—it should be aromatic but not browned.

Pour in the broth and bring it to a gentle boil. Once bubbling, add the frozen potstickers directly into the pot. Cover and let them simmer for about 5-7 minutes until they’re fully cooked and tender.

Now it’s time for the bok choy. Stir in the chopped greens and let them cook for just 2 minutes until slightly wilted but still vibrant.

Finish by adding soy sauce to taste and a final drizzle of toasted sesame oil. If you like a little heat, a pinch of red pepper flakes or a swirl of chili oil takes it up a notch.

Ladle the soup into bowls and enjoy immediately while the potstickers are still pillowy and perfect.

Storage Options

If you have leftovers, you’re in luck! This soup stores beautifully and tastes even better the next day.

Refrigerate – Let the soup cool completely before transferring it to an airtight container. It will stay fresh in the fridge for up to 3 days.

Freeze – If you plan to freeze, store the broth separately from the potstickers to prevent them from getting too soft. The broth can be frozen for up to 3 months in a sealed container.

Reheat – Warm the soup gently on the stovetop over medium heat. If the potstickers have absorbed too much liquid, add a bit more broth to bring it back to life. Avoid microwaving for too long, as the potstickers can become too soft.

Variations and Substitutions

This recipe is endlessly adaptable. Here are some fun ways to change it up:

Make it spicy – Add a spoonful of chili crisp or sriracha to the broth for an extra kick.

Go gluten-free – Use tamari instead of soy sauce and opt for gluten-free dumplings, which are now widely available.

Boost the protein – Add shredded rotisserie chicken, tofu cubes, or a soft-boiled egg for extra protein.

Switch up the greens – No bok choy? Try baby spinach, napa cabbage, or even kale for a heartier version.

Enhance the broth – A splash of rice vinegar adds brightness, while a teaspoon of miso paste deepens the umami flavor.

No matter how you customize it, this potsticker soup is guaranteed to be a hit. Give it a try tonight and watch it become a new favorite in your kitchen!

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