Potsticker Soup with Mushrooms & Bok Choy
Directions
- 1Heat sesame oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
- 2Stir in the garlic and ginger, cooking for another 1 minute until fragrant.
- 3Pour in the chicken or vegetable broth. Stir in the soy sauce, rice vinegar, and chili flakes (if using). Bring the soup to a gentle boil.
- 4Add the sliced mushrooms to the broth and simmer for 5 minutes. Carefully drop the frozen potstickers into the soup. Simmer for 6–8 minutes, or until the potstickers are cooked through (check the package instructions for exact cooking time).
- 5Stir in the chopped bok choy and cook for an additional 2–3 minutes, just until the leaves are tender but still vibrant.
- 6Ladle the soup into bowls, ensuring each serving gets plenty of broth, dumplings, mushrooms, and bok choy.
- 7Garnish with sliced green onions, fresh cilantro, sesame seeds, and a drizzle of sriracha or chili oil for extra heat
Ingredients
- 1 tablespoon sesame oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 6 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 0.5 teaspoon chili flakes
- 1 cup mushrooms, sliced
- 1 small head bok choy, chopped into bite-sized pieces
- 10 oz frozen potstickers or dumplings
- 2 green onions, sliced
- 1 Fresh cilantro, chopped
- 1 sesame seeds
- 1 Sriracha or chili oil
Equipment
large pot
Tips
- Don't overcrowd the potstickers: Cook in batches if necessary to avoid them sticking together.
- Fresh greens: Add bok choy at the end to maintain its crunch and color.
- Boost the broth: Add a splash of fish sauce or miso paste for extra umami.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently on the stovetop. Add a little extra broth if the soup thickens.
- Avoid freezing as the potstickers and bok choy may not retain their texture
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