Name: Potsticker Mushroom Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Asian
Ingredients: A couple of tablespoons of olive oil; 8 oz of sliced shiitake or cremini mushrooms; One large carrot, thinly sliced into matchsticks; Two scallions, separating the white and green parts; Four minced cloves of garlic; Two tablespoons of finely grated fresh ginger; Six cups of either vegetable or chicken broth with low salt; Three tablespoons of soy sauce; One tiny splash (a teaspoon) of rice vinegar; Half a teaspoon of sugar; Three small bok choy, chopped into quarters; 24 oz of frozen dumplings or potstickers; A couple of tablespoons of sesame oil, toasted

Savory Potsticker Soup

Whip up this tasty soup with frozen potstickers, mushrooms, bok choy, and a ginger-garlic broth. Ideal for nights when you're short on time.

By Emily Watson

Updated on Sun, 02 Mar 2025 02:39:57 GMT

A comforting Asian-inspired soup that pairs tender dumplings with a rich, aromatic broth. This simple weeknight meal transforms store-bought potstickers into an impressive homemade-tasting dish.

This soup has become a reliable standby in my kitchen, perfect for those evenings when you want something warming but don't have hours to cook.

Key Ingredients

Potstickers: Select frozen ones with delicate wrappers
Mushrooms: Shiitake mushrooms provide deep umami notes
Fresh Ginger: Choose tender young roots
Baby Bok Choy: Look for bright, crisp bunches
Toasted Sesame Oil: For rich, nutty finish

Cooking Method

Step 1: Prepare the Base (10 minutes): Heat oil to shimmer point. Begin with mushrooms until they release their moisture. Add aromatics briefly until fragrant.
Step 2: Develop the Broth (5 minutes): Pour liquids in gradually. Scrape pan bottom thoroughly. Season broth to taste. Maintain gentle heat.
Step 3: Cook Potstickers (8 minutes): Add dumplings individually. Keep at gentle simmer. Minimize stirring. Test one for doneness.
Step 4: Finishing (5 minutes): Incorporate bok choy. Finish with sesame oil. Rest briefly. Add garnishes.

Experiment with mushroom combinations - shiitake paired with enoki creates an exceptionally flavorful broth.

Troubleshooting

Balance over-salted broth with water and a touch of rice vinegar.

Texture Guide

Maintain some crunch in vegetables for textural interest.

Advance Preparation

Base broth can be made ahead; add dumplings during final heating.

The key to exceptional potsticker soup lies in building a flavorful broth foundation. This recipe shows how thoughtful preparation elevates simple ingredients into a satisfying meal.

Frequently Asked Questions

→ Can I swap frozen potstickers for fresh ones?: Yes, fresh ones are amazing too! Just keep an eye on them since they’ll cook quicker than frozen.
→ What can I use if I’m out of bok choy?: Options like spinach, napa cabbage, or any regular cabbage work great as substitutes.
→ Is it okay to freeze this soup?: Store only the broth in the freezer and add fresh potstickers when reheating so they don’t fall apart.
→ Can this soup be vegetarian?: Absolutely, just go with vegetable broth and veggie-filled potstickers to make it meat-free.
→ What are good toppings for extra flavor?: Try chili oil, sesame seeds, furikake seasoning, or some crushed red pepper for a bit of crunch and spice.

Potsticker Mushroom Bowl

A fast and easy soup made with potstickers, mushrooms, and bok choy in a zesty broth. Done in 30 minutes!

Prep Time

15 Minutes

Cook Time

15 Minutes

Total Time

30 Minutes

By: Emily Watson

Category: Vegetarian

Difficulty: Easy

Cuisine: Asian

Yield: 6 Servings

Dietary: Dairy-Free

Ingredients

→ Base

01 A couple of tablespoons of olive oil

02 8 oz of sliced shiitake or cremini mushrooms

03 One large carrot, thinly sliced into matchsticks

04 Two scallions, separating the white and green parts

05 Four minced cloves of garlic

06 Two tablespoons of finely grated fresh ginger

→ Soup

07 Six cups of either vegetable or chicken broth with low salt

08 Three tablespoons of soy sauce

09 One tiny splash (a teaspoon) of rice vinegar

10 Half a teaspoon of sugar

11 Three small bok choy, chopped into quarters

12 24 oz of frozen dumplings or potstickers

13 A couple of tablespoons of sesame oil, toasted

Instructions

Step 01

Warm up the olive oil in a large pot and toss in the mushrooms, carrot strips, and the white parts of the scallions. Let them soften up, which takes about 5 minutes.

Step 02

Stir in the garlic and ginger until you can start smelling their aroma, which happens after about a minute.

Step 03

Pour in the broth along with the soy sauce, rice vinegar, and sugar. Bring it to a boil, then gently drop in the bok choy and potstickers.

Step 04

Lower the heat and let it simmer for about 5 minutes. Taste, and add a bit of salt if you think it needs it. Once done, remove the pot from the heat and mix in the sesame oil.

Notes

You can sprinkle this with chili crisp, some sesame seeds, furikake, or red pepper flakes as a garnish.

Tools You'll Need

A big pot or a heavy Dutch oven

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Soy
Wheat (used in potstickers)