Creamy, comforting, and packed with savory pockets of joy — this Potsticker Soup with Mushrooms & Bok Choy is the kind of bowl that warms you from the inside out. Think tender frozen potstickers simmered in a fragrant ginger-garlic broth with earthy mushrooms and bright, crisp bok choy. Fun fact: many home cooks keep frozen potstickers on hand as a weeknight lifesaver because they transform any simple broth into a restaurant-style meal in minutes. If you love straightforward recipes that deliver big flavor, this one is for you.
It’s special because it’s incredibly simple to prepare, comes together quickly, and satisfies picky eaters and adventurous foodies alike. If you enjoy dishes like our Potsticker Soup with Mushrooms & Bok Choy recipe, you’ll find this version equally cozy and reliable. Give it a try tonight — your kitchen will smell amazing and your family will thank you.
What is Potsticker Soup with Mushrooms & Bok Choy?
What’s in a name — and why call it potsticker soup? Is it a soup that hugs you like a potsticker? A bowl where potstickers take a relaxing dip after a life of pan-frying? Playful questions aside, this dish is exactly what it sounds like: potstickers gently cooked in a seasoned broth with mushrooms and bok choy. It’s the kind of meal that proves “the way to a man’s heart is through his stomach.” Whether you grabbed frozen dumplings on sale or made them from scratch, potstickers add texture and savory filling to every spoonful. Try it once and you’ll understand why people keep coming back for seconds.
Why You’ll Love This:
- Comforting and satisfying: The potstickers deliver juicy, savory bites while the mushrooms provide an umami backbone and bok choy adds a refreshing crunch.
- Economical and easy: Using frozen potstickers and simple produce keeps cost low and prep time minimal — perfect for budget-friendly family dinners.
- Flavor boosters: Fresh ginger and garlic brighten the broth, while sesame oil or a splash of soy sauce can turn a good bowl into a memorable one.
If you enjoy the crispy texture in our Crispy Fried Mushrooms, you’ll appreciate how mushrooms here add deep savory notes without any fuss. Ready to make it? Let’s go.
How to Make:
Quick Overview
This potsticker soup is easy, delicious, and incredibly satisfying. You’ll simmer a flavored broth, soften mushrooms and bok choy, then gently warm frozen potstickers until tender. The result is a silky broth with tender dumplings and bright greens. Total time: about 20 minutes prep and 8–10 minutes simmering, depending on potsticker instructions.
Ingredients
- 1 package frozen potstickers (any filling you prefer), keep frozen until ready to use
- 4 cups chicken or vegetable broth, low-sodium preferred for control of salt
- 1 cup sliced mushrooms (shiitake or cremini), rinsed and sliced thinly
- 2 cups bok choy, chopped (roughly 1–2 medium heads), washed and chopped into bite-size pieces
- 2 cloves garlic, minced finely
- 1-inch piece ginger, grated or finely minced
- 1 tablespoon soy sauce, or to taste (optional)
- 1 teaspoon sesame oil (optional, for finishing)
- 2 green onions, thinly sliced (optional, for garnish)
- Fresh cracked black pepper, to taste
Directions
- Prepare ingredients: slice the mushrooms, chop the bok choy, mince the garlic, and grate the ginger so everything is ready to go before you heat the pot.
- In a large pot, bring the 4 cups of chicken or vegetable broth to a gentle simmer over medium heat. Aim for small bubbles, not a rolling boil.
- Add the sliced mushrooms, minced garlic, and grated ginger to the simmering broth. Stir and cook for about 5 minutes until the mushrooms soften and the broth smells fragrant.
- Taste the broth and add 1 tablespoon soy sauce if you’d like more depth and saltiness. Adjust to your preference.
- Add the chopped bok choy and frozen potstickers to the pot. Gently stir to avoid tearing the potstickers.
- Let the soup simmer for about 6–8 minutes, or follow the package timing until potstickers are heated through and the bok choy is tender but still bright green. Keep the heat moderate so potstickers don’t fall apart.
- Turn off the heat and stir in 1 teaspoon sesame oil for a toasty finish, if using. Season with fresh cracked black pepper and additional soy sauce if needed.
- Ladle into bowls and garnish with sliced green onions. Serve hot and enjoy immediately.
What to Serve With
- Steamed jasmine rice or a small bowl of fried rice for a heartier meal.
- A simple cucumber salad with rice vinegar, sesame oil, and a pinch of sugar to cut the richness.
- Steamed or sautéed baby bok choy or snow peas for extra greens.
- Dipping sauce sampler: soy sauce with rice vinegar, a drizzle of chili oil, or hoisin for variety.
- For a fun combo night, pair with a comforting casserole like the Tater Tot Casserole for crowds or potluck-style dinners.
Top Tips for Perfecting
- Substitutions: Use vegetable broth to keep it vegetarian and choose tofu or vegetable-filled potstickers as needed.
- Timing: Add delicate bok choy toward the end to avoid overcooking; it should be tender-crisp.
- Flavor boost: Toast a few sesame seeds in a dry skillet and sprinkle them on top for extra aroma. A splash of rice vinegar at the end brightens the bowl.
- Avoid boiling: A rolling boil can make potstickers break open — keep the simmer gentle.
- Make it spicy: Add sliced fresh chili or a teaspoon of chili garlic sauce for heat.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. For best texture, remove potstickers to a shallow container so they cool quickly.
- Freezing: This soup is best frozen without bok choy (add fresh when reheating). Freeze portions in airtight containers for up to 2 months.
- Reheating: Gently reheat on the stovetop over low-medium heat until warmed through. If refrigerated, add a splash of water or broth to revive the consistency. Avoid high heat to keep potstickers intact. For frozen portions, thaw overnight in the fridge before reheating.
FAQs
Can I use homemade potstickers instead of frozen?
Yes — homemade potstickers work wonderfully. If they’re raw, adjust simmer time until the filling is cooked through (usually a few extra minutes). If pre-cooked, add only to warm through.
Can I make this soup vegetarian or vegan?
Absolutely. Use vegetable broth and choose vegetable- or tofu-filled potstickers. Skip sesame oil if strict vegan, or use a neutral oil.
How can I make the broth more flavorful?
Sauté the mushrooms briefly in a little oil before adding broth, or simmer with a splash of soy sauce and a star anise for deeper umami. Fresh ginger and garlic are key flavor drivers.
Is it okay to overcook bok choy?
It’s edible if overcooked, but you’ll lose that pleasant crispness and bright color. Add bok choy late in the cooking so it remains tender-crisp.
Can I make this ahead for meal prep?
Partially — cook the broth and mushrooms ahead and store separately. Keep potstickers frozen until the final reheating step to maintain texture, then combine and warm before serving.
Conclusion
This Potsticker Soup with Mushrooms & Bok Choy is an effortless, comforting weeknight winner that combines satisfying dumplings, savory mushrooms, and bright greens in a fragrant broth. It’s quick to prepare, budget-friendly, and great for families or solo dinners. If you want another tested variant or inspiration, check out this excellent take on the classic for more tips and measurements: Potsticker Soup Recipe | Gimme Some Oven. Give it a try, share it with someone you love, and enjoy the cozy rewards.
Potsticker Soup with Mushrooms & Bok Choy
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
Ingredients
- 1 package Frozen potstickers Any filling you prefer, keep frozen until ready to use.
- 4 cups Chicken or vegetable broth Low-sodium preferred.
- 1 cup Sliced mushrooms Shiitake or cremini, rinsed and sliced thinly.
- 2 cups Bok choy Chopped into bite-size pieces.
- 2 cloves Garlic Minced finely.
- 1 inch Ginger Grated or finely minced.
- 1 tablespoon Soy sauce Optional, to taste.
- 1 teaspoon Sesame oil Optional, for finishing.
- 2 green onions Thinly sliced Optional, for garnish.
- Fresh cracked black pepper To taste.
Instructions
- Prepare ingredients: slice the mushrooms, chop the bok choy, mince the garlic, and grate the ginger so everything is ready to go before you heat the pot.
- In a large pot, bring the 4 cups of chicken or vegetable broth to a gentle simmer over medium heat.
- Add the sliced mushrooms, minced garlic, and grated ginger to the simmering broth. Stir and cook for about 5 minutes until the mushrooms soften.
- Taste the broth and add 1 tablespoon soy sauce if you’d like more depth and saltiness. Adjust to your preference.
- Add the chopped bok choy and frozen potstickers to the pot. Gently stir to avoid tearing the potstickers.
- Let the soup simmer for about 6–8 minutes, or follow the package timing until potstickers are heated through and the bok choy is tender but still bright green.
- Turn off the heat and stir in 1 teaspoon sesame oil for a toasty finish, if using. Season with fresh cracked black pepper and additional soy sauce if needed.
- Ladle into bowls and garnish with sliced green onions. Serve hot and enjoy immediately.