I crafted a Potsticker Soup Recipe that blends tender dumplings, earthy mushrooms, and crisp bok choy in a savory broth, with one unexpected ingredient that shifts the flavor profile.

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I never thought I’d fall for a bowl, but this Potsticker Soup Recipe did it to me. Chewy potstickers and crisp baby bok choy sit together in a savory swirl that keeps you lifting the spoon for just one more taste.

It reads like a Savory Mushroom Soup and yet it stays bright, so you keep expecting the next flavor to show up. I mess up meals sometimes but this one keeps giving surprises, little bites of texture and umami that you cant quite name.

If you like soups that make you wonder this is worth a try.

Ingredients

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Potstickers: Chewy wrappers, savory filling, adds protein, carbs and cozy comfort.
Broth: Umami rich liquid, low sodium keeps it lighter, warms and hydrates.
Mushrooms: Earthy, meaty bite, adds fiber and B vitamins, big on umami.
Bok choy: Crunchy tender greens, vitamin A and C, freshens soup and balances richness.
Ginger: Bright peppery zing, helps digestion and cuts through fatty flavors.
Soy sauce or tamari: Salty umami boost, deepens broth, watch the sodium if needed.
Toasted sesame oil: Small drizzle gives nutty aroma and depth, a little goes far.
Scallions: Bright green garnish, mild onion flavor, adds freshness and crunchy bits.

Ingredient Quantities

1 pound potstickers (fresh or frozen) 12 to 16 pieces

6 cups low sodium chicken or vegetable broth

1 tablespoon vegetable oil

8 ounces mushrooms sliced shiitake or cremini

8 ounces baby bok choy trimmed

1 tablespoon fresh ginger minced

3 garlic cloves minced

2 tablespoons soy sauce or tamari

1 teaspoon toasted sesame oil

3 scallions green onions

1 tablespoon rice vinegar or Shaoxing wine optional

1 teaspoon cornstarch optional for slight thickening

Salt and black pepper to taste

How to Make this

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1. Heat 1 tablespoon vegetable oil in a large pot over medium-high heat, add the sliced mushrooms and a pinch of salt and pepper, saute until theyre browned and most liquid is gone, about 5 to 7 minutes. If you like extra crispy potsticker edges, sear them in a hot skillet for 2 to 3 minutes first, then add to the soup later.

2. Stir in the minced ginger and garlic, cook 30 to 60 seconds until fragrant but not burnt.

3. Pour in 6 cups low sodium chicken or vegetable broth, bring to a gentle simmer. Add 2 tablespoons soy sauce or tamari and the optional 1 tablespoon rice vinegar or Shaoxing wine now if using.

4. Add the potstickers (fresh or frozen) to the simmering broth, gently stir so they dont stick to the bottom. Simmer until cooked through and floating: about 6 to 8 minutes for frozen, 4 to 6 for fresh. Follow package timing if it differs.

5. Trim and halve or chop the baby bok choy, add it to the pot 2 to 3 minutes before the potstickers are done so the greens stay bright and crisp tender.

6. If you want a slightly thicker broth, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, then stir it into the simmering soup and cook 1 minute until it thickens a bit.

7. Turn off the heat and stir in 1 teaspoon toasted sesame oil, taste and adjust with salt, black pepper, or more soy sauce if needed. Remember soy is salty so taste before adding more salt.

8. Chop 3 scallions and stir most into the soup, reserve some for garnish on top of each bowl.

9. Ladle soup into bowls with plenty of potstickers, mushrooms and bok choy, sprinkle with reserved scallions and a little extra sesame oil or chili oil if you want more kick. Serve hot and enjoy.

Equipment Needed

1. Large pot or Dutch oven for simmering the broth and cooking the potstickers
2. Heavy skillet or frying pan for searing potstickers first if you want extra crispy edges
3. Chef’s knife for trimming bok choy and slicing mushrooms
4. Cutting board for prep and scallions
5. Wooden spoon or silicone spatula to stir and scrape up browned bits (dont use metal on nonstick)
6. Slotted spoon or kitchen tongs to lift potstickers gently so they dont break
7. Measuring cups and measuring spoons for the broth, oil, soy sauce and cornstarch
8. Small bowl and whisk or fork to mix the cornstarch slurry
9. Ladle for serving and a few soup bowls for plating up

FAQ

Q: Can I use frozen potstickers or do they need to be thawed first? A: Yes, you can use frozen ones. Drop them straight into simmering broth and give them about 6 to 8 minutes until they float and feel tender. If you want them crisp, pan sear for a minute or two first, then add broth and finish cooking.

Q: How do I keep the potstickers from getting soggy? A: Don’t let them boil hard, simmer gently and add them near the end so they just heat through. Or cook them separately (pan fry or steam) and add to bowls, then ladle hot broth over. That keeps skins snappy.

Q: Can this be made vegetarian or vegan? A: Totally. Use vegetable broth and veggie potstickers or frozen vegetable dumplings. Swap the sesame oil only if you have a sesame allergy, but otherwise it adds a lot of flavor.

Q: My broth looks thin, can I thicken it? A: Yes, make a quick slurry with 1 teaspoon cornstarch mixed into 1 tablespoon cold water, stir into simmering broth and cook a minute till it slightly thickens. Or just simmer longer to reduce it.

Q: How long will leftovers keep and how should I reheat? A: Store soup in the fridge up to 3 days. If you can, keep potstickers and broth separate for best texture. Reheat gently on the stove until just hot, don’t boil hard or the dumplings can fall apart.

Q: Can I swap the bok choy or mushrooms for something else? A: Yup, use napa cabbage, baby spinach, chard, or even thinly sliced kale for greens. For mushrooms try enoki, oyster, or just cremini. Adjust cook time for tougher greens, they need a bit longer.

Potsticker Soup With Mushrooms & Bok Choy Recipe Substitutions and Variations

Potstickers: Swap for frozen gyoza or wontons, or leave out the dumplings and use seared firm tofu cubes for a lighter, protein packed bowl. If using frozen gyoza add them straight to simmering broth and cook 5 to 6 minutes until heated through.
Chicken or vegetable broth: Use water plus bouillon paste or cubes, about 2 tablespoons paste or 2 to 3 cubes for 6 cups water, or try mushroom broth for extra savory flavor.
Mushrooms: Replace with firm tofu cut into bite size pieces and lightly pan seared so it holds up, or use sliced zucchini for a milder, quicker cooking option.
Soy sauce or tamari: Swap for coconut aminos to keep it gluten free, same amount but add a pinch of salt since it is sweeter, or use fish sauce start with half the amount and adjust to taste.

Pro Tips

– Want crispy edges on your potstickers? Sear them in a hot pan in small batches with just a little oil so they brown fast, dont crowd the pan or theyll steam, then add them to the soup right before serving so they stay crisp. If you want extra crunch, re-sear leftover ones in the pan instead of microwaving.

– Make the broth actually taste like something, dont be shy about layering flavors: brown the mushrooms well to get some fond, deglaze the pan with a splash of soy or rice wine, or whisk in a teaspoon of miso or concentrated stock paste for deeper umami. Remember soy is salty so start light and adjust at the end, and always add toasted sesame oil off the heat for that final pop.

– Keep the greens bright and perfectly textured by slicing the bok choy stems thin and adding them before the leaves, or blanch the leaves briefly and shock them in ice water to lock the color. Little timing tweaks like this make the soup look way better and taste fresher.

– For meal prep and reheating: store potstickers separate from the broth so they dont get soggy, freeze extras on a tray so they dont stick together, and when thickening, mix cornstarch or potato starch into cold water first to make a slurry then whisk into the simmering soup so you dont get lumps.

Potsticker Soup With Mushrooms & Bok Choy Recipe

Recipe by Sarah level

0.0 from 0 votes

I crafted a Potsticker Soup Recipe that blends tender dumplings, earthy mushrooms, and crisp bok choy in a savory broth, with one unexpected ingredient that shifts the flavor profile.

Servings

servings

Calories

330

kcal

Equipment: 1. Large pot or Dutch oven for simmering the broth and cooking the potstickers
2. Heavy skillet or frying pan for searing potstickers first if you want extra crispy edges
3. Chef’s knife for trimming bok choy and slicing mushrooms
4. Cutting board for prep and scallions
5. Wooden spoon or silicone spatula to stir and scrape up browned bits (dont use metal on nonstick)
6. Slotted spoon or kitchen tongs to lift potstickers gently so they dont break
7. Measuring cups and measuring spoons for the broth, oil, soy sauce and cornstarch
8. Small bowl and whisk or fork to mix the cornstarch slurry
9. Ladle for serving and a few soup bowls for plating up

Ingredients

1 pound potstickers (fresh or frozen) 12 to 16 pieces
6 cups low sodium chicken or vegetable broth
1 tablespoon vegetable oil
8 ounces mushrooms sliced shiitake or cremini
8 ounces baby bok choy trimmed
1 tablespoon fresh ginger minced
3 garlic cloves minced
2 tablespoons soy sauce or tamari
1 teaspoon toasted sesame oil
3 scallions green onions
1 tablespoon rice vinegar or Shaoxing wine optional
1 teaspoon cornstarch optional for slight thickening
Salt and black pepper to taste

Directions

Heat 1 tablespoon vegetable oil in a large pot over medium-high heat, add the sliced mushrooms and a pinch of salt and pepper, saute until theyre browned and most liquid is gone, about 5 to 7 minutes. If you like extra crispy potsticker edges, sear them in a hot skillet for 2 to 3 minutes first, then add to the soup later.
Stir in the minced ginger and garlic, cook 30 to 60 seconds until fragrant but not burnt.
Pour in 6 cups low sodium chicken or vegetable broth, bring to a gentle simmer. Add 2 tablespoons soy sauce or tamari and the optional 1 tablespoon rice vinegar or Shaoxing wine now if using.
Add the potstickers (fresh or frozen) to the simmering broth, gently stir so they dont stick to the bottom. Simmer until cooked through and floating: about 6 to 8 minutes for frozen, 4 to 6 for fresh. Follow package timing if it differs.
Trim and halve or chop the baby bok choy, add it to the pot 2 to 3 minutes before the potstickers are done so the greens stay bright and crisp tender.
If you want a slightly thicker broth, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, then stir it into the simmering soup and cook 1 minute until it thickens a bit.
Turn off the heat and stir in 1 teaspoon toasted sesame oil, taste and adjust with salt, black pepper, or more soy sauce if needed. Remember soy is salty so taste before adding more salt.
Chop 3 scallions and stir most into the soup, reserve some for garnish on top of each bowl.
Ladle soup into bowls with plenty of potstickers, mushrooms and bok choy, sprinkle with reserved scallions and a little extra sesame oil or chili oil if you want more kick. Serve hot and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.