There's nothing more comforting than a steaming bowl of Potsticker Soup with Mushrooms & Bok Choy on a chilly evening. The rich, savory broth, tender dumplings, and fresh vegetables come together in a dish that’s as nourishing as it is delicious.

I first made this soup on a whim, using frozen potstickers I had in my freezer and a handful of veggies from my fridge. It quickly became a family favorite, offering all the flavors of a dumpling house favorite in a quick and easy one-pot meal.

Why You'll Love This Potsticker Soup

Get ready to fall in love with a soup that’s equal parts cozy and convenient. This Potsticker Soup with Mushrooms & Bok Choy is a game-changer for busy nights.

First, it’s effortlessly easy. With store-bought frozen potstickers, you can have a homemade, restaurant-quality soup ready in under 30 minutes.

Next, it’s incredibly versatile. Whether you love pork, chicken, shrimp, or veggie dumplings, this soup adapts to whatever potstickers you have on hand.

It’s also budget-friendly. Using a few simple ingredients, you can create a hearty meal that feeds a family without breaking the bank.

Lastly, the flavors are out of this world. The umami-rich broth, earthy mushrooms, and crisp-tender bok choy make each spoonful a delight.

Ingredients Notes

The magic of this soup lies in its balance of flavors and textures. Each ingredient plays a key role in making this dish comforting and satisfying.

Frozen potstickers form the heart of the dish. Choose your favorite variety—pork, chicken, shrimp, or vegetarian all work well. They add both protein and a satisfying bite to the soup.

Mushrooms bring a deep umami flavor to the broth. I love using shiitake or cremini mushrooms for their robust taste, but button mushrooms work too.

Bok choy provides a fresh, slightly sweet contrast to the rich broth. Baby bok choy is my favorite for its tender leaves and mild flavor, but regular bok choy, sliced into bite-sized pieces, works just as well.

Ginger and garlic are essential for infusing the broth with warm, aromatic flavors. Freshly grated ginger and minced garlic make all the difference in taste.

Soy sauce and sesame oil give the broth its signature savory depth. A drizzle of sesame oil at the end enhances the overall richness and aroma.

How To Make This Potsticker Soup

Creating this Potsticker Soup with Mushrooms & Bok Choy is simpler than you might think. Let me walk you through the process step by step.

Start by heating a splash of sesame oil in a large pot over medium heat. Once warm, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to let the garlic burn.

Next, add the sliced mushrooms and cook them for about 3-4 minutes until they start to soften. Their natural juices will begin to release, adding a rich depth of flavor to the base of your soup.

Pour in the chicken or vegetable broth, followed by a generous splash of soy sauce. Bring the mixture to a gentle simmer, allowing the flavors to meld together for about 5 minutes.

Now, it's time for the potstickers. Drop them gently into the simmering broth, ensuring they don’t stick together. Let them cook for about 5-7 minutes, or according to package instructions, until tender.

In the final minutes of cooking, stir in the chopped bok choy. The leaves will wilt quickly, adding a fresh, slightly crisp texture to the soup.

Once everything is cooked through, taste and adjust the seasoning as needed. Serve immediately, garnished with sliced green onions and an extra drizzle of sesame oil for that perfect finishing touch.

Storage Options

This Potsticker Soup is best enjoyed fresh, but leftovers can be stored for later. Keep any extra soup in an airtight container in the refrigerator for up to 3 days.

If you plan to store leftovers, consider keeping the potstickers separate from the broth to prevent them from becoming too soft. Simply add them back in when reheating.

To reheat, warm the soup over low heat on the stove, adding a splash of broth or water if needed. Avoid boiling to keep the potstickers from breaking apart.

Variations and Substitutions

One of the best things about this soup is how adaptable it is to your preferences and pantry staples.

Switch up the dumplings – Try different types of potstickers like shrimp, pork, or even homemade ones for a unique twist.

Make it vegetarian – Use vegetable broth and opt for tofu or plant-based potstickers to keep things meat-free.

Spice it up – Add a spoonful of chili crisp, a dash of sriracha, or a few slices of fresh chili for a spicy kick.

Boost the protein – Stir in shredded chicken, tofu cubes, or even a soft-boiled egg for an extra protein punch.

Try different greens – If you don’t have bok choy, spinach, napa cabbage, or kale make great substitutes.

No matter how you customize it, this Potsticker Soup with Mushrooms & Bok Choy is guaranteed to be a warm, satisfying meal that’s both simple and delicious!