Savory Potstickers with Bok Choy

This potsticker soup is perfect for busy evenings when you want a comforting meal without fuss. It combines the satisfying chew of potstickers with fragrant mushrooms and fresh bok choy in a savory vegetable broth to warm you up on chilly nights.

I made this a few times after picking up frozen potstickers on a whim and it quickly became a favorite quick dinner in our house. It’s one of those recipes you can tweak easily but still feels special.

Ingredients

• 2 tablespoons olive oil divided: to gently cook mushrooms without burning
• 8 ounces shiitake mushrooms: thinly sliced for an earthy flavor and meaty texture
• 2 tablespoons fresh ginger: grated or minced to add bright warmth
• 4 cloves garlic: pressed or minced to boost savory depth
• 6 cups vegetable broth: the base of the soup, choose a low sodium one to control salt levels
• 2 tablespoons soy sauce: brings umami and saltiness, adjust to taste
• 16 to 20 ounces frozen potstickers: the star of the dish, pick your favorite filling
• 5 scallions: thinly sliced divided, fresh green onion adds crunch and color
• 3 baby bok choy: ends trimmed, leaves separated, adds a tender crunch and mild bitterness
• 2 teaspoons toasted sesame oil: a finishing touch that delivers toasted nutty aroma
• Freshly ground black pepper: for seasoning
• Optional toppings: like chili crisp, toasted sesame seeds, furikake seasoning, or fried garlic for extra texture and heat

Instructions

Build The Flavor Base:

Heat 1 tablespoon olive oil over medium-high in a large stockpot. Add the sliced shiitake mushrooms and cook, stirring occasionally, until they release their moisture and brown beautifully around 5 to 7 minutes. This step deepens the flavor and gives the broth a rich base.

Add Aromatics:

Add remaining 1 tablespoon of olive oil along with the garlic and ginger. Stir and cook for 1 to 2 minutes or until fragrant. This quick sauté awakens the aromatics and keeps the flavors fresh.

Simmer The Broth:

Pour in the vegetable broth and soy sauce and stir to combine everything. Increase heat and bring the broth to a gentle boil. This melds the flavors together and heats up the soup base.

Cook The Potstickers And Greens:

Add the frozen potstickers, half of the scallions, and the bok choy leaves into the simmering broth. Stir gently to combine then let everything cook for 3 to 4 minutes until the potstickers are cooked through and the bok choy is tender but still bright green.

Finish With Flavor:

Remove the pot from the heat and stir in toasted sesame oil and freshly ground black pepper. Taste and add more soy sauce or pepper if you want more salt or heat.

Serve:

Ladle the soup into bowls and top with remaining scallions and any optional toppings you like. Serve immediately to enjoy the textures at their best.

This soup reminds me of sharing chilly evenings with family where everyone reaches for seconds as soon as the bowls are empty.

Storage tips

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove so potstickers don’t get tough. Avoid microwaving on high heat which can dry them out. If you have extra broth you can keep it separate and add freshly cooked potstickers when serving.

Ingredient swaps

You can swap shiitake mushrooms for cremini or button mushrooms for a milder flavor. Replace bok choy with baby spinach or kale if you prefer something readily available. Chicken or pork potstickers work if you want a non-vegetarian version.

Serving ideas

Serve with steamed jasmine rice or noodles on the side for a fuller meal. Sprinkle chili crisp or drizzle sriracha to add heat if you like spicy. A crunchy side like cucumber salad or pickled radishes complements the soup nicely.

This soup is a warm hug on chilly nights and a quick, satisfying meal that feels homemade without fuss.

Frequently Asked Recipe Questions

→ What type of mushrooms work best?

Shiitake mushrooms add a deep, savory flavor and meaty texture, but cremini or button mushrooms can also be used if preferred.

→ Can I use fresh dumplings instead of frozen potstickers?

Yes, fresh dumplings can be added; reduce cooking time slightly to avoid overcooking and ensure tenderness.

→ How do I prevent the potstickers from sticking or breaking apart?

Gently stir after adding potstickers and avoid overcrowding. Use medium heat and cook long enough for them to firm up without stirring too frequently.

→ What alternatives are there for bok choy?

Baby spinach, napa cabbage, or kale can substitute bok choy, offering similar texture and mild flavor.

→ Can I make this dish spicier?

Yes, adding red pepper flakes during cooking or topping with chili crisp enhances the heat and complexity of flavors.

→ What toppings best complement the flavors?

Toasted sesame seeds, fried garlic, furikake seasoning, or extra scallions provide crunchy texture and bright notes.