There's something so comforting about a steaming bowl of Potsticker Soup with Mushrooms & Bok Choy on a chilly evening. The savory broth, tender dumplings, and earthy mushrooms come together in a way that warms you from the inside out. Every spoonful is packed with rich umami flavors, making this dish a go-to for easy, satisfying dinners.

I first made this soup on a whim, looking for a way to use up a bag of frozen potstickers. Little did I know, it would become a staple in my home. Not only is it incredibly simple to prepare, but it's also packed with nourishing ingredients that make it feel like a hug in a bowl.

Why You'll Love This Potsticker Soup

Get ready to fall in love with your new favorite weeknight meal. Potsticker Soup with Mushrooms & Bok Choy is the ultimate balance of convenience and flavor.

First off, it's incredibly quick and easy. Using frozen potstickers means you can skip the hassle of making dumplings from scratch, cutting down on prep time while still enjoying restaurant-quality flavors.

This soup is also budget-friendly. With just a handful of affordable ingredients, you can create a hearty and wholesome meal that serves the whole family without breaking the bank.

Not to mention, it's highly customizable. Whether you prefer chicken, pork, or vegetable potstickers, this recipe adapts to whatever you have on hand. You can also swap mushrooms or bok choy for other veggies, making it a great clean-out-the-fridge meal.

Finally, this dish is comforting yet light. The broth is flavorful and nourishing, while the dumplings add heartiness without making the soup overly heavy. It's the perfect balance of indulgence and wholesomeness.

Ingredients Notes

The magic of Potsticker Soup with Mushrooms & Bok Choy lies in its simple yet thoughtfully chosen ingredients. Each one plays a vital role in creating its rich, layered flavors.

Frozen potstickers are the star of the show. Whether you choose pork, chicken, or veggie-filled dumplings, they bring a satisfying bite to every spoonful. Look for high-quality brands with thin wrappers so they cook evenly in the broth.

Mushrooms add depth and umami to the soup. Shiitake mushrooms are ideal because of their robust, woodsy flavor, but cremini or button mushrooms also work beautifully.

Bok choy gives the soup a fresh, slightly peppery bite and a pop of green color. Both baby and regular bok choy are great choices—just be sure to slice them into manageable pieces.

Garlic and ginger are the aromatic backbone of this dish. Freshly minced garlic and grated ginger infuse the broth with warmth and fragrance, elevating the overall taste.

Soy sauce and sesame oil bring a touch of savory richness. A splash of soy sauce deepens the umami flavors, while a drizzle of toasted sesame oil at the end adds a subtle nuttiness that ties everything together.

How To Make This Potsticker Soup

Creating this soul-warming Potsticker Soup with Mushrooms & Bok Choy is incredibly simple. Let’s break it down step by step.

Start by heating a splash of sesame oil in a large pot over medium heat. Once fragrant, add garlic and ginger, stirring for about 30 seconds until they become aromatic. This quick step creates a flavorful base for the broth.

Next, toss in the mushrooms and cook for a few minutes until they soften. Their deep, earthy aroma will tell you they’re ready. Then, pour in chicken or vegetable broth, bringing it to a gentle simmer.

Once the broth is simmering, add your frozen potstickers directly into the pot. They’ll cook in the broth, absorbing all the delicious flavors while staying tender and juicy. Be sure not to overcrowd the pot, as they need space to float and cook evenly.

After about five minutes, add the bok choy, allowing it to wilt into the soup. The leaves will become tender while the stems retain a satisfying crunch, giving the dish wonderful texture.

Finish by stirring in soy sauce and a final drizzle of sesame oil. Taste and adjust seasoning as needed, then serve the soup piping hot, garnished with sliced green onions or chili flakes for a little heat.

Storage Options

If you have leftovers, you’re in luck! This Potsticker Soup stores well, making it a great option for meal prep.

For refrigeration, let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days. Keep in mind that the potstickers may soften further as they sit in the broth.

If you’d like to freeze it, store the broth and potstickers separately. The broth can be frozen for up to 2 months, while the potstickers are best added fresh to avoid becoming too mushy.

To reheat, simply warm the soup on the stove over low heat until hot. If the broth has thickened, add a splash of water or broth to loosen it up.

Variations and Substitutions

One of the best things about this soup is its versatility! Here are a few fun ways to switch things up:

If you prefer a spicy kick, add a spoonful of chili crisp or a drizzle of sriracha. The heat pairs beautifully with the savory broth and dumplings.

For a richer broth, stir in a bit of miso paste or a dash of coconut milk. This deepens the flavor and adds an extra layer of complexity.

Switch up the vegetables by using baby spinach, napa cabbage, or even shredded carrots. Any leafy green or mild vegetable works well in this adaptable soup.

If you’re looking to make it gluten-free, opt for rice-based dumplings and use tamari instead of soy sauce.

Experimenting with different broths, proteins, and toppings can keep this recipe exciting every time you make it!