Description

Potsticker Soup with Mushrooms & Bok Choy is a comforting, veggie-packed soup made with store-bought dumplings, fresh mushrooms, and baby bok choy in a savory, gingery broth. It’s ready in under 30 minutes and tastes like your favorite takeout, but homemade!

Ingredients

1 tbsp sesame oil (or neutral oil)
2 cloves garlic, minced
1 tsp fresh ginger, grated
1/2 small onion, thinly sliced
4 cups low-sodium chicken or vegetable broth
2 cups water
2 tbsp soy sauce (or tamari for gluten-free)
1 tsp rice vinegar (optional, for brightness)
6-8 frozen potstickers or dumplings (chicken, pork, or veggie)
1 1/2 cups sliced mushrooms (shiitake, cremini, or button)
2 cups baby bok choy, halved or chopped
Optional toppings: sliced green onions, chili oil, sesame seeds

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Instructions

Sauté aromatics: In a large pot, heat sesame oil over medium heat. Add garlic, ginger, and onion. Cook for 2–3 minutes until fragrant and softened.
Build the broth: Add broth, water, soy sauce, and rice vinegar. Bring to a gentle boil.
Add mushrooms and potstickers: Add sliced mushrooms and frozen potstickers. Reduce heat to a simmer and cook for 6–8 minutes, or until dumplings are cooked through.
Add bok choy: Stir in bok choy and simmer for another 2–3 minutes, just until wilted and tender.
Serve hot, topped with green onions, chili oil, or sesame seeds if desired.

Notes

Use any type of frozen dumplings you like — pork, chicken, veggie, or shrimp.
Add cooked noodles for an even heartier bowl.
Swap in spinach or napa cabbage if you don’t have bok choy.