This Potsticker Soup with Mushrooms & Bok Choy is a hearty, flavorful dish that combines tender potstickers with earthy mushrooms, fresh bok choy, and a rich broth. It’s a quick, comforting meal perfect for any night of the week.
Ingredients
(Serves 4)
12–16 frozen potstickers (dumplings) (pork, chicken, or vegetable)
1 tablespoon vegetable oil
1 tablespoon sesame oil (optional, for extra flavor)
3 garlic cloves, minced
1 teaspoon ginger, grated
8 cups (2 liters) chicken or vegetable broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon chili garlic sauce or sriracha (optional, for spice)
8 oz (225g) mushrooms, sliced (shiitake, cremini, or button)
2 heads of baby bok choy, chopped
2 green onions, thinly sliced (for garnish)
Fresh cilantro, for garnish (optional)
Instructions
Step 1: Sauté the Aromatics
Heat the vegetable oil and sesame oil in a large pot over medium heat.
Add the garlic and ginger and sauté for 1–2 minutes until fragrant.
Step 2: Build the Broth
Pour in the chicken or vegetable broth. Stir in the soy sauce, rice vinegar, and chili garlic sauce (if using).
Bring the mixture to a gentle boil.
Step 3: Cook the Mushrooms and Bok Choy
Add the sliced mushrooms to the broth and simmer for 5 minutes, or until tender.
Stir in the chopped bok choy and simmer for another 3–4 minutes until the bok choy is wilted.
Step 4: Add the Potstickers
Carefully add the frozen potstickers to the soup. Simmer according to the package instructions, usually 5–7 minutes, until the potstickers are cooked through.
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