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Potsticker Soup with Mushrooms & Bok Choy

20m
Serves 4
https://www.lebens-hacks.com/uncategorized/potsticker-soup-with-mushrooms-bok-choy-%F0%9F%A5%9F%F0%9F%8D%84%F0%9F%A5%AC/

Directions

  1. 1Heat sesame oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
  2. 2Stir in the garlic and ginger, cooking for another 1 minute until fragrant.
  3. 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.
  4. 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).
  5. 5Stir in the chopped bok choy and cook for an additional 2–3 minutes, just until the leaves are tender but still vibrant.
  6. 6Ladle the soup into bowls, ensuring each serving gets plenty of broth, dumplings, mushrooms, and bok choy.
  7. 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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