There's nothing quite like a steaming bowl of Potsticker Soup with Mushrooms & Bok Choy on a chilly evening. This comforting soup blends the rich flavors of dumplings, earthy mushrooms, and tender bok choy into a savory, soul-warming broth.

I first discovered this recipe on a busy weeknight when I needed something quick, satisfying, and full of flavor. With a bag of frozen potstickers in my freezer and a handful of fresh vegetables in my fridge, I created what is now a family favorite.

Why You'll Love This Potsticker Soup

This Potsticker Soup is the perfect solution for those nights when you crave something hearty but don’t want to spend hours in the kitchen.

First, it’s incredibly quick and easy. With the help of store-bought potstickers, you can have this soup ready in under 30 minutes, making it ideal for weeknight dinners.

It’s also budget-friendly. Frozen dumplings, mushrooms, and bok choy are all affordable ingredients that come together to create a restaurant-quality meal at a fraction of the cost.

Plus, this soup is packed with flavor. The combination of soy sauce, garlic, and ginger gives the broth a deep, umami-rich taste that complements the delicate dumplings and fresh vegetables perfectly.

Finally, it’s versatile. Whether you prefer chicken, pork, or vegetable potstickers, you can easily customize the recipe to suit your dietary preferences.

Ingredients Notes

The magic of this Potsticker Soup lies in its simple yet flavorful ingredients. Each one contributes to the balance of taste and texture in every spoonful.

Potstickers (Dumplings): These are the star of the soup! I recommend using frozen dumplings for convenience. Whether you choose pork, chicken, or vegetable-filled potstickers, they will infuse the broth with a delicious depth of flavor as they cook.

Mushrooms: Shiitake mushrooms are my go-to for this soup, as they bring an earthy, umami taste. However, you can use cremini or button mushrooms if that's what you have on hand.

Bok Choy: This leafy green adds a fresh, slightly sweet crunch to the soup. Baby bok choy works best, but if you only have the larger variety, simply chop it into bite-sized pieces.

Garlic & Ginger: These two aromatics are essential for building a rich, fragrant broth. Freshly minced garlic and grated ginger will give the best flavor.

Broth & Seasonings: A combination of chicken or vegetable broth with soy sauce, a dash of sesame oil, and a pinch of red pepper flakes creates a balanced and deeply flavorful soup base.

How To Make This Potsticker Soup

Making this Potsticker Soup is a breeze, and you’ll love how everything comes together in one pot.

Start by heating a splash of oil in a large pot over medium heat. Add the minced garlic and grated ginger, stirring until fragrant. This step builds a flavorful base for the broth.

Next, add the mushrooms and cook for a few minutes until they begin to soften. They will release their natural juices, which enhances the depth of flavor in the soup.

Pour in the broth, soy sauce, and sesame oil, then bring the mixture to a gentle simmer. Letting the broth warm up allows the flavors to meld beautifully.

Once the broth is simmering, carefully add the frozen potstickers. Let them cook for about 5-7 minutes, or until they are tender and fully heated through.

Finally, stir in the chopped bok choy and let it cook for another 2 minutes, just until it wilts slightly while retaining its vibrant green color.

Ladle the soup into bowls and enjoy it hot, garnished with sliced green onions or a sprinkle of sesame seeds for an extra touch of flavor.

Storage Options

If you have leftovers, you can store the soup in an airtight container in the refrigerator for up to 3 days. Keep in mind that the potstickers may absorb more broth as they sit, so you may need to add extra broth when reheating.

For longer storage, freeze the broth and vegetables separately from the dumplings. This prevents the potstickers from becoming too soggy when reheated.

To reheat, simply warm the soup on the stovetop over medium heat until hot, adding additional broth if needed.

Variations and Substitutions

This recipe is highly adaptable, so feel free to make it your own!

If you prefer a spicier soup, add a drizzle of chili oil or extra red pepper flakes for a warming kick.

For a vegetarian version, use vegetable broth and plant-based potstickers. You can also toss in extra vegetables like spinach, carrots, or baby corn for more variety.

Swap out the mushrooms for another protein, such as shredded rotisserie chicken or tofu, for a heartier meal.

Try experimenting with different broth bases. Miso paste can be added for an extra layer of umami, or a splash of rice vinegar can brighten up the flavors.

No bok choy? No problem! Substitute with napa cabbage, kale, or spinach for a similar texture and flavor.

With so many ways to customize this Potsticker Soup, you’ll never get bored of making it. Give it a try tonight and enjoy a warm, comforting bowl of goodness!