1Heat sesame oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
2Heat sesame oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
3Heat sesame oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
4Stir in the garlic and ginger, cooking for another 1 minute until fragrant.
5Stir in the garlic and ginger, cooking for another 1 minute until fragrant.
6Stir in the garlic and ginger, cooking for another 1 minute until fragrant.
7Pour 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.
8Pour 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.
9Pour 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.
10Add 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).
11Add 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).
12Add 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).
13Stir in the chopped bok choy and cook for an additional 2–3 minutes, just until the leaves are tender but still vibrant.
14Stir in the chopped bok choy and cook for an additional 2–3 minutes, just until the leaves are tender but still vibrant.
15Stir in the chopped bok choy and cook for an additional 2–3 minutes, just until the leaves are tender but still vibrant.
16Ladle the soup into bowls, ensuring each serving gets plenty of broth, dumplings, mushrooms, and bok choy.
17Ladle the soup into bowls, ensuring each serving gets plenty of broth, dumplings, mushrooms, and bok choy.
18Ladle the soup into bowls, ensuring each serving gets plenty of broth, dumplings, mushrooms, and bok choy.
19Garnish with sliced green onions, fresh cilantro, sesame seeds, and a drizzle of sriracha or chili oil for extra heat
20Garnish with sliced green onions, fresh cilantro, sesame seeds, and a drizzle of sriracha or chili oil for extra heat
21Garnish 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 tablespoon sesame oil
1 tablespoon sesame oil
1 medium onion, diced
1 medium onion, diced
1 medium onion, diced
3 cloves garlic, minced
3 cloves garlic, minced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon fresh ginger, grated
1 tablespoon fresh ginger, grated
6 cups chicken or vegetable broth
6 cups chicken or vegetable broth
6 cups chicken or vegetable broth
2 tablespoons soy sauce
2 tablespoons soy sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon rice vinegar
1 tablespoon rice vinegar
0.5 teaspoon chili flakes
0.5 teaspoon chili flakes
0.5 teaspoon chili flakes
1 cup mushrooms, sliced
1 cup mushrooms, sliced
1 cup mushrooms, sliced
1 small head bok choy, chopped into bite-sized pieces
1 small head bok choy, chopped into bite-sized pieces
1 small head bok choy, chopped into bite-sized pieces
10 oz frozen potstickers or dumplings
10 oz frozen potstickers or dumplings
10 oz frozen potstickers or dumplings
2 green onions, sliced
2 green onions, sliced
2 green onions, sliced
1 Fresh cilantro, chopped
1 Fresh cilantro, chopped
1 Fresh cilantro, chopped
1 sesame seeds
1 sesame seeds
1 sesame seeds
1 Sriracha or chili oil
1 Sriracha or chili oil
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