Potsticker Soup With Mushrooms & Bok Choy Recipe

There's nothing quite like a steaming bowl of potsticker soup on a chilly evening. The combination of tender dumplings, earthy mushrooms, and crisp-tender bok choy floating in a rich, savory broth is pure comfort in a bowl.

this Recipe

I first made this soup on a whim, looking for a way to use up a bag of frozen potstickers. One spoonful in, and I knew it was a keeper! It’s now a go-to meal in my house—quick, flavorful, and perfect for those nights when I crave something cozy but effortless.

Why You'll Love This Potsticker Soup with Mushrooms & Bok Choy

Get ready to fall in love with a soup that's as easy as it is satisfying. Whether you're cooking for yourself or feeding a family, this recipe delivers big flavor with minimal effort.

First off, it’s incredibly quick to make. With just a handful of ingredients and less than 30 minutes, you’ll have a restaurant-quality soup on the table in no time.

It’s also a fantastic way to elevate frozen potstickers. Instead of pan-frying them, let them soak up all the delicious flavors of the broth, turning them into tender, flavor-packed dumplings.

This soup is packed with nutrients. Bok choy adds a refreshing crunch while delivering vitamins A and C, and mushrooms bring an umami depth along with immune-boosting properties.

Best of all, it’s customizable! Switch up the vegetables, use different potstickers, or spice up the broth with chili oil—the possibilities are endless.

Ingredients Notes

The beauty of this recipe lies in its simplicity, but each ingredient plays an important role in creating a deeply flavorful soup.

Potstickers – Use your favorite frozen dumplings, whether they're filled with pork, chicken, or vegetables. They cook directly in the broth, absorbing all the rich flavors.

Mushrooms – Shiitake mushrooms add a deep, earthy umami to the broth, but cremini or button mushrooms work just as well. Slice them thinly so they cook quickly.

Bok choy – This leafy green adds freshness and crunch. If using baby bok choy, simply halve them; for regular bok choy, chop it into bite-sized pieces.

Garlic and Ginger – These aromatics form the backbone of the broth. Freshly minced garlic and ginger bring warmth and depth to the soup.

Soy Sauce and Sesame Oil – A splash of soy sauce enhances the umami, while toasted sesame oil gives the soup a rich, nutty finish.

If you have a large pot or Dutch oven, it’s ideal for simmering the broth and cooking the dumplings evenly.

How to Make This Potsticker Soup with Mushrooms & Bok Choy

Making this soup is as easy as layering flavors step by step. Here’s how to bring it together:

Start by heating a drizzle of sesame oil in a large pot over medium heat. Once fragrant, add the sliced mushrooms and sauté until they release their juices and start to brown, about 4-5 minutes.

Next, stir in the minced garlic and ginger, cooking for just a minute until aromatic. Be careful not to let them burn—stir constantly to keep the flavors balanced.

Pour in chicken or vegetable broth, then add a splash of soy sauce. Bring everything to a gentle simmer, allowing the flavors to meld for about 5 minutes.

Carefully drop the frozen potstickers into the broth. Let them cook according to package instructions—usually about 5-7 minutes—until they become tender and float to the surface.

During the last couple of minutes, add the bok choy to the pot. It only needs a minute or two to soften while still retaining some crunch.

Finish with a drizzle of toasted sesame oil, and if you like a bit of heat, a spoonful of chili crisp or sriracha. Ladle into bowls and enjoy!

Storage Options

This soup is best enjoyed fresh, but if you have leftovers, here’s how to store them:

Refrigerate any remaining soup in an airtight container for up to 3 days. The flavors will continue to develop, making it even tastier the next day!

If you plan to freeze it, leave out the potstickers—they tend to get mushy when thawed. Store the broth and vegetables separately, then add freshly cooked potstickers when reheating.

To reheat, warm the soup over medium heat on the stove until steaming. If the broth has thickened, add a splash of water or broth to loosen it up.

Variations and Substitutions

One of the best things about this soup is how easy it is to customize. Here are some fun variations to try:

For a spicier version, stir in chili garlic sauce or top each bowl with a drizzle of sriracha.

If you don’t have bok choy, swap it out for baby spinach, napa cabbage, or kale—any leafy green works beautifully.

Try different frozen dumplings! While classic pork or chicken potstickers are fantastic, shrimp dumplings or veggie-filled ones bring a new twist.

Make it heartier by adding rice noodles or a handful of cubed tofu for extra protein.

For a richer broth, mix in a spoonful of miso paste or a splash of coconut milk to give the soup a creamy depth.

No matter how you customize it, this potsticker soup is bound to become a favorite in your kitchen. It’s warm, satisfying, and full of bold flavors—everything you want in a comforting meal!

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