There’s something magical about a steaming bowl of soup that warms you from the inside out. As someone who’s spent countless hours perfecting broth-based recipes, I can confidently say that this Potsticker Soup with Mushrooms & Bok Choy is one of my absolute favorites. It transforms the beloved potsticker dumpling from a side dish into the star of a hearty, soul-satisfying meal.
What makes this soup special is how it balances simplicity with complex flavors. The umami-rich broth, tender dumplings, earthy mushrooms, and crisp bok choy create a symphony of textures and tastes that will transport you straight to an authentic Asian kitchen—without requiring hard-to-find ingredients or complicated techniques.
Whether you’re looking for a cozy weeknight dinner, fighting off a winter chill, or simply craving something deliciously different, this recipe delivers on all fronts. Let me walk you through creating this comforting bowl of goodness that’s sure to become a staple in your home.
The Magic of Potstickers in Soup Form
Potstickers (also known as gyoza in Japanese cuisine or jiaozi in Chinese tradition) have been beloved for centuries. Traditionally pan-fried and steamed to perfection, these dumplings feature a delightful contrast between their crispy bottoms and tender tops.
In this soup, we’re taking a different approach. By simmering the potstickers directly in the broth, they become plump, tender packages of flavor that release some of their delicious filling into the soup, enriching it further. I’ve discovered through many test batches that this method actually allows the dumpling wrappers to maintain their integrity while absorbing the savory broth—giving you the best of both worlds.
Ingredients Spotlight: The Perfect Harmony
Let’s break down some of the key players in this exceptional soup:
Potstickers : While homemade potstickers would be wonderful, I’m all about practicality. High-quality store-bought potstickers work beautifully here and save tremendous time. Look for pork, chicken, or vegetable varieties—all work splendidly depending on your preference.
Mushrooms : I recommend using a mix of shiitake and cremini mushrooms for depth of flavor. Shiitakes bring a distinctive earthy umami quality, while cremini (baby portobello) mushrooms add a meaty texture and mild flavor that complements without overwhelming.
Bok Choy : This Chinese cabbage adds a fresh, slightly sweet crunch that balances the rich broth and tender dumplings. The white stems provide texture while the green leaves wilt just enough to meld with the soup.
Broth Base : A combination of good-quality chicken stock (or vegetable stock for a vegetarian version), ginger, garlic, and soy sauce creates our foundation. This isn’t just any broth—it’s a carefully calibrated base that will make your taste buds sing.
Kitchen Equipment You’ll Need
Before diving into the recipe, let’s make sure you’re properly equipped:
- Large pot or Dutch oven (at least 4-6 quarts)
- Sharp knife and cutting board
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Ladle for serving
The Complete Recipe
Potsticker Soup with Mushrooms & Bok Choy
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6
For the Broth:
- 8 cups chicken or vegetable stock
- 3 tablespoons soy sauce (low sodium preferred)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2-inch piece fresh ginger, peeled and sliced
- 4 garlic cloves, smashed
- 2 star anise pods (optional but recommended)
- 1 cinnamon stick (optional)
For the Soup:
- 16-20 store-bought potstickers (pork, chicken, or vegetable)
- 8 oz mixed mushrooms (shiitake and cremini), sliced
- 4 baby bok choy, trimmed and quartered lengthwise
- 3 green onions, thinly sliced (white and green parts separated)
- 1 tablespoon neutral oil (like canola or grapeseed)
- 1-2 teaspoons chili oil or chili crisp (optional, for heat lovers)
For Garnish:
- Fresh cilantro leaves
- Thinly sliced red chili peppers (optional)
- Lime wedges
- Additional sliced green onion tops
Step-by-Step Instructions
- Prepare the mushrooms: Heat 1 tablespoon neutral oil in your pot over medium-high heat. Add the sliced mushrooms and the white parts of the green onions. Season with a pinch of salt and sauté until the mushrooms are golden brown and have released their moisture, about 5-7 minutes. Transfer to a plate and set aside.
- Build the broth base: In the same pot, add the chicken or vegetable stock, soy sauce, rice vinegar, sesame oil, ginger slices, smashed garlic, star anise, and cinnamon stick (if using). Bring to a gentle boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
- Strain the broth: Use a slotted spoon or fine mesh strainer to remove the ginger, garlic, star anise, and cinnamon stick from the broth.
- Add the potstickers: Return the broth to a gentle simmer and carefully add the potstickers. Cook according to package directions, usually 3-5 minutes for fresh or 6-8 minutes for frozen, until they float to the top and are cooked through.
- Incorporate vegetables: Return the sautéed mushrooms to the pot and add the quartered bok choy. Simmer gently for 2-3 minutes until the bok choy stems are tender-crisp and the leaves have wilted.
- Final touches: Taste and adjust seasoning as needed with additional soy sauce or a splash of rice vinegar.
- Serve: Ladle the soup into bowls, making sure each serving gets a good portion of potstickers, mushrooms, and bok choy. Garnish with the green parts of the sliced green onions, fresh cilantro, sliced chili peppers (if using), and a drizzle of chili oil if desired. Serve with lime wedges on the side.
Nutritional Information
For those keeping track of their nutritional intake, here’s a breakdown per serving (based on 6 servings):
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 18g |
| Carbohydrates | 32g |
| Fiber | 3g |
| Fat | 14g |
| Saturated Fat | 3g |
| Sodium | 890mg |
| Potassium | 520mg |
| Vitamin A | 45% DV |
| Vitamin C | 38% DV |
| Calcium | 12% DV |
| Iron | 15% DV |
Values are approximate and may vary based on specific ingredients used.
Variations to Try
One of the joys of soup-making is how adaptable recipes can be. Here are some of my favorite variations on this basic template:
Protein Swaps
| Protein Option | Preparation | Cooking Time | Flavor Profile |
|---|---|---|---|
| Shrimp | Raw, peeled and deveined | Add in last 2-3 minutes of cooking | Sweet, delicate seafood flavor |
| Tofu | Extra-firm, cubed | Add with bok choy | Mild, absorbs broth flavors |
| Thinly sliced chicken breast | Raw, sliced against the grain | Add before potstickers, cook 5-7 minutes | Mild, works with all flavor profiles |
| Thinly sliced beef | Sirloin or flank, sliced thin | Add before potstickers, cook 3-5 minutes | Rich, pairs well with mushrooms |
Vegetable Additions
Feel free to customize with seasonal vegetables:
- Spinach or kale (add in the last minute of cooking)
- Snow peas or sugar snap peas (add with bok choy)
- Thinly sliced carrots (add with mushrooms)
- Bean sprouts (add right before serving)
- Corn kernels (add with bok choy)
Broth Enhancements
Take your broth to the next level with these additions:
- 1 tablespoon white or yellow miso paste (whisk into broth)
- 1 tablespoon oyster sauce (adds depth and umami)
- 1 tablespoon gochujang (Korean chili paste for heat and complexity)
- 1-2 tablespoons coconut milk (for a subtle creamy element)
Make-Ahead and Storage Tips
Soup is the ultimate make-ahead meal, and this one is no exception. Here’s how to make the most of your potsticker soup:
Make-Ahead Strategy:
- Prepare the broth up to 3 days in advance and refrigerate.
- Slice mushrooms and clean bok choy the day before.
- When ready to serve, bring broth to a simmer and continue with the recipe from step 4.
Storage Guidelines:
- Refrigerator: Store cooled soup in airtight containers for up to 3 days.
- Freezer: Freeze broth and mushrooms separately from potstickers and bok choy for up to 3 months.
Reheating Tips:
- Stovetop: Reheat gently over medium-low heat until just simmering.
- Microwave: Heat individual portions in 1-minute increments, stirring between each.
Important Note: The texture of the potstickers and bok choy will soften during storage. For best results when making ahead, store the broth and cooked mushrooms separately, then add fresh potstickers and bok choy when reheating.
Serving Suggestions
Turn your potsticker soup into a complete meal with these accompaniments:
- Simple cucumber salad dressed with rice vinegar, a touch of sugar, and sesame seeds
- Steamed white or brown rice on the side
- Crispy wonton strips as a crunchy topper
- Kimchi for a spicy, fermented side that aids digestion
- Fresh fruit like orange slices or pineapple chunks for a sweet contrast
Time-Saving Tips from My Kitchen to Yours
After making this soup countless times, I’ve picked up a few tricks:
- Use frozen potstickers without thawing—just add an extra minute or two to the cooking time.
- Pre-minced garlic and ginger (either store-bought or prepped by you on the weekend) saves precious minutes.
- Baby bok choy requires less prep than the larger varieties—a simple rinse and quarter is all you need.
- Consider mise en place: Having all ingredients prepped before you start cooking streamlines the process tremendously.
- Broth shortcuts: In a real pinch, use good-quality store-bought broth enhanced with a splash of soy sauce and rice vinegar.
Frequently Asked Questions
Q: Can I use homemade potstickers instead of store-bought? A: Absolutely! Homemade potstickers will taste amazing in this soup. Just be aware that very freshly made dumplings might be more delicate, so handle them gently when adding to the broth.
Q: Is there a vegetarian version of this recipe? A: Yes! Use vegetable broth instead of chicken broth and vegetable potstickers. You may want to add a tablespoon of white miso paste to enhance the umami flavor that meat would typically provide.
Q: My grocery store doesn’t carry bok choy. What can I substitute? A: Napa cabbage or even regular green cabbage works well as a substitute. For Napa cabbage, use the same cooking time; for regular cabbage, you might need to add an extra minute or two for it to soften properly.
Q: How spicy is this soup? A: As written, the recipe is very mild. The chili oil or chili crisp is optional and served on the side, allowing each person to adjust the heat level to their preference.
Q: Can I make this soup in a slow cooker? A: You can make the broth base in a slow cooker (4 hours on low), but I recommend adding the potstickers and vegetables just before serving and cooking on high for about 30 minutes, or until the dumplings are cooked through.
Q: What’s the best way to store leftovers? A: If you anticipate leftovers, I recommend removing the portion you’ll be saving before adding the potstickers and bok choy. Store the broth and mushrooms separately, then add fresh potstickers and bok choy when reheating. This prevents the dumplings from becoming too soft.
Q: Can this be made gluten-free? A: Yes, with two adjustments: use tamari instead of soy sauce and find gluten-free potstickers (or make your own using rice paper wrappers). Alternatively, replace the potstickers with cooked and seasoned ground meat or tofu.
A Personal Note
I first created this recipe during a particularly cold winter when I was craving something comforting but didn’t want to spend hours in the kitchen. The combination of store-bought potstickers with a quick-but-flavorful homemade broth became an instant hit in my household.
What I love most about this soup is how it bridges the gap between convenience and homemade goodness. The broth tastes like it’s been simmering all day, even though it comes together in less than 30 minutes. It’s become my go-to recipe when hosting impromptu dinner gatherings because it’s both impressive and effortless.
Remember that cooking is as much about intuition as it is about following recipes. Feel free to adjust seasonings to your taste, swap ingredients based on what you have on hand, and make this soup your own. The true joy of cooking comes from that personalization—making a recipe truly yours.
I hope this potsticker soup brings as much warmth and satisfaction to your table as it has to mine. Happy cooking!
If you enjoyed this recipe, you might also like my Miso Ramen with Crispy Tofu, Quick Weeknight Pho, or 30-Minute Thai Coconut Soup. Stay tuned for more comforting soup recipes perfect for every season!
