I love how quick and adaptable this soup is. It’s a fantastic way to transform frozen potstickers into something special, and the broth is incredibly flavorful thanks to garlic, ginger, and umami-rich soy sauce. The mushrooms and bok choy bring freshness and texture, while optional toppings like chili crisp or sesame seeds let me add my own flair. It’s perfect when I want something warm and filling without a lot of work.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil, divided 8 ounces shiitake mushrooms, thinly sliced 2 tablespoons grated or minced fresh ginger 4 cloves garlic, pressed or minced 6 cups vegetable broth 2 tablespoons soy sauce 16 to 20 ounces frozen potstickers 5 scallions, thinly sliced and divided 3 baby bok choy, ends trimmed off and leaves separated 2 teaspoons toasted sesame oil freshly-ground black pepper optional toppings: chili crisp, toasted sesame seeds, furikake seasoning, fried garlic
Directions
I start by heating 1 tablespoon of olive oil in a large stockpot over medium-high heat. I add the sliced shiitake mushrooms and sauté them, stirring now and then, until they’re browned and tender.
I pour in the second tablespoon of oil, then add garlic and ginger. I cook them for 1–2 minutes until they release a fragrant aroma.
Next, I stir in the vegetable broth and soy sauce, bringing the mixture to a boil.
Once it’s boiling, I add the frozen potstickers, half of the scallions, and all the bok choy. I stir gently and let everything cook for 3–4 minutes, or until the potstickers are heated through and floating.
I finish the soup with toasted sesame oil and a few twists of freshly ground black pepper, adjusting the seasoning with extra soy sauce if needed.
I ladle the soup into bowls and top it with the remaining scallions and whatever toppings I’m in the mood for—chili crisp is my favorite.
Servings and timing
This recipe makes 4 servings and takes about 25 minutes total. It’s a great option for quick lunches or light dinners.
Variations
Sometimes I use a mix of mushrooms like cremini or oyster if I don’t have shiitake. I’ve also tried chicken broth instead of vegetable for a richer flavor. If I’m craving spice, I add a spoonful of chili garlic sauce into the broth. For a protein boost, a poached egg on top is delicious. I’ve even swapped the potstickers for frozen wontons when I had them on hand.
Storage/reheating
I store leftover soup in the fridge for up to 2 days. The potstickers can get a little soft, so I reheat the soup gently over low heat to avoid breaking them. I usually skip microwaving because it can make the dumplings mushy. If the broth thickens after chilling, I just add a splash of water when reheating.
FAQs
Can I use any type of frozen potstickers?
Yes, I use any variety I have—vegetable, chicken, pork—all work well in this soup.
What can I substitute for bok choy?
If I don’t have bok choy, I use spinach, napa cabbage, or even kale. Just add them toward the end so they stay tender.
How do I make the soup spicier?
I stir in chili crisp, sriracha, or a pinch of red pepper flakes for extra heat. It adds great flavor to the broth.
Can I use fresh dumplings instead of frozen?
Yes, but I cook them a little less—about 2 minutes—since they don’t need as much time to heat through.
Is this soup freezer-friendly?
I don’t recommend freezing it, as the dumplings can become too soft and fall apart. It’s best enjoyed fresh or within a couple of days.
Conclusion
Potsticker Soup is one of those easy meals that never disappoints. It’s warm, flavorful, and comes together with pantry staples and frozen dumplings. I keep this recipe in my rotation because it feels like comfort food but doesn’t take much time or effort. One pot, one soup, so much satisfaction.
This cozy potsticker soup is loaded with mushrooms, bok choy, and flavor-packed broth for the ultimate weeknight comfort bowl.
Ingredients
2 tablespoons olive oil, divided
8 ounces shiitake mushrooms, thinly sliced
2 tablespoons fresh ginger, grated or minced
4 garlic cloves, pressed or minced
6 cups vegetable broth
2 tablespoons soy sauce
16 to 20 ounces frozen potstickers (any flavor – veggie or meat)
5 scallions, thinly sliced (divided: half for cooking, half for garnish)
3 baby bok choy, ends trimmed and leaves separated
2 teaspoons toasted sesame oil
Freshly ground black pepper, to taste
Optional Toppings:
Chili crisp
Toasted sesame seeds
Furikake seasoning
Fried garlic
Instructions
Sauté Mushrooms:
Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add sliced mushrooms and sauté, stirring occasionally, until browned.
Add Aromatics:
Add the remaining 1 tablespoon oil, along with garlic and ginger. Cook for 1–2 minutes until fragrant.
Simmer Broth:
Pour in vegetable broth and soy sauce. Bring to a boil.
Add Potstickers & Veggies:
Stir in frozen potstickers, half the scallions, and bok choy. Simmer for 3–4 minutes, or until potstickers are fully cooked.
Finish & Season:
Add sesame oil and a few cracks of black pepper. Taste and adjust with more soy sauce or pepper if needed.
Serve:
Ladle into bowls and top with remaining scallions and optional toppings like chili crisp or sesame seeds.
Notes
Use any dumplings you love — pork, chicken, veggie, or shrimp.
Add a splash of rice vinegar or lime juice for brightness.
For a heartier version, stir in cooked noodles or tofu.
