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Potsticker Soup with Mushrooms & Bok Choy

Avatar photoTim David
Dumplings, savory broth, earthy mushrooms, and tender bok choy—all in one cozy bowl. It’s like potstickers and soup combined!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Servings 2

Ingredients
  

  • Main Ingredients
  • 6 to 8 frozen potstickers pork, chicken, or veggie
  • 4 cups low-sodium chicken broth or veggie broth
  • 1½ cups sliced mushrooms shiitake or cremini
  • 1 small head baby bok choy sliced lengthwise
  • 2 garlic cloves minced
  • 1 tsp fresh ginger grated
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • ½ tsp chili flakes or chili crisp optional, but recommended
  • 1 tbsp neutral oil like canola or avocado
  • To Finish
  • Chopped scallions
  • Extra sesame oil for drizzling
  • Squeeze of lime trust me, it’s magic
  • Chili crisp optional, for extra spice

Instructions
 

  • Start with a Little Sauté Love
  • Heat the oil in a medium pot over medium heat.
  • Add garlic and ginger, stirring for 30 seconds until fragrant.
  • Add mushrooms and cook for 3-5 minutes, letting them soften and soak up the flavor.
  • Pour in the Broth + Seasonings
  • Add the broth, soy sauce, chili flakes (if using), and bring to a simmer.
  • Taste and adjust—add more soy sauce or a splash of rice vinegar for a tangy kick.
  • Add Bok Choy + Potstickers
  • Gently drop in the frozen potstickers (don’t stir too much or they’ll tear).
  • Let them simmer uncovered for 6-8 minutes until fully cooked.
  • Add bok choy during the last 2-3 minutes. You want it tender but still vibrant and crisp.
  • Finishing Touches
  • Remove from heat and drizzle with a bit of sesame oil, and top with chopped scallions.
  • Add chili crisp and squeeze in lime just before serving.

Notes

Tips & Tweaks

  • Don’t boil too hard: Simmer gently to avoid potstickers bursting.
  • Use good broth: The better your broth, the better your soup. Go for low-sodium to control salt.
  • Frozen potstickers: Any kind (pork, veggie, shrimp) works—just avoid deep-fried ones.
  • Want more texture? Add cooked noodles (rice noodles or ramen) or crack an egg in the broth for egg-drop vibes.
  • Bok choy tip: Slice off the base and rinse well to remove any hidden dirt.
  • Extra flavor: Add a splash of mirin or miso paste if you’re feeling fancy.