Potsticker Mushroom Bok Choy Soup (Print-Friendly Version)
Enjoy a nourishing soup packed with dumplings, mushrooms, and bok choy in a savory, aromatic broth.
# Ingredients You’ll Need:
01 -
12–16 frozen pork or vegetable dumplings (potstickers/gyoza)
02 -
4 cups low-sodium chicken or vegetable broth (or water with bouillon)
03 -
1 tablespoon neutral oil (e.g., canola or vegetable)
04 -
8 ounces mushrooms (shiitake, cremini, or button), sliced
05 -
2–3 cloves garlic, minced
06 -
1 teaspoon fresh ginger, minced (or ½ teaspoon ground ginger)
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2–3 heads baby bok choy, halved or quartered lengthwise
08 -
2 tablespoons soy sauce (or tamari)
09 -
1 teaspoon sesame oil
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1–2 scallions (green onions), sliced for garnish
11 -
Optional: chili oil or sesame seeds for topping
# How to Make It:
01 -
In a large pot, heat the neutral oil over medium heat. Add the sliced mushrooms and sauté until tender, about 3–4 minutes. Stir in garlic and ginger; cook for another minute until fragrant.
02 -
Pour in the broth and bring to a gentle simmer. Carefully add the frozen dumplings to the pot, stirring occasionally to prevent sticking. Cook until dumplings are heated through, about 5–7 minutes (check package instructions for exact times).
03 -
Stir in the bok choy, soy sauce, and sesame oil. Simmer for another 2–3 minutes until the greens are just wilted but still bright.
04 -
Ladle the soup into bowls, and garnish with scallions, a drizzle of chili oil, or a sprinkle of sesame seeds if using. Serve steaming.
# Extra Suggestions:
01 -
Quick & Simple: Ready in just 15 minutes—perfect for busy nights.
02 -
Balanced & Comforting: Savory broth, hearty dumplings, and nourishing greens make a complete meal.
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Customizable: Use any dumpling protein or add carrots, spinach, or tofu. Adjust flavors with more soy, spice, or citrus (like a squeeze of lime).