Here's a delicious and comforting Potsticker Soup with Mushrooms & Bok Choy that’s perfect for chilly evenings or when you need a quick yet satisfying meal. The savory broth, tender dumplings, and earthy mushrooms come together in a dish that feels like a warm hug in a bowl.

I first discovered this recipe when I was craving dumplings but didn’t want to go through the effort of pan-frying them. Instead, I turned them into a soup, letting the flavors meld together beautifully. Now, it’s a go-to for busy weeknights when I need something delicious without much effort.

Why You'll Love This Potsticker Soup With Mushrooms & Bok Choy

Get ready to enjoy a meal that’s as easy to make as it is satisfying. This soup brings bold flavors, comforting textures, and plenty of nutrition all in one pot.

First off, it’s incredibly quick and easy to prepare. Since frozen potstickers are the star of the dish, you don’t have to spend time making dumplings from scratch. Just toss them in and let the broth do the work.

This recipe is also budget-friendly while feeling gourmet. A handful of pantry staples, frozen dumplings, and fresh veggies come together in a dish that tastes like it came from a high-end restaurant—without the price tag.

Looking for something customizable? This soup is endlessly adaptable. Swap in your favorite dumplings, add different mushrooms, or throw in extra veggies. It’s a great way to use up ingredients you already have.

Plus, it’s perfect for meal prep. The flavors deepen over time, so leftovers taste just as good (if not better) the next day.

Ingredients Notes

The beauty of this soup is in its simple, yet flavorful ingredients. Each one plays a role in creating the perfect harmony of flavors.

Frozen potstickers make this dish incredibly convenient. Whether you prefer pork, chicken, or vegetable-filled dumplings, any variety will work beautifully. They cook right in the broth, absorbing all the delicious flavors.

Mushrooms add an earthy depth that complements the dumplings. Shiitake mushrooms are my favorite because of their rich umami taste, but cremini or button mushrooms also work well. If you’re feeling adventurous, a mix of different mushrooms adds even more complexity.

Bok choy brings a fresh, slightly sweet crunch to balance the heartiness of the dumplings. If you can’t find baby bok choy, regular bok choy works just as well—just slice it into smaller pieces.

Ginger and garlic are essential for building a fragrant, aromatic base. Freshly grated ginger and minced garlic elevate the broth, giving it that signature depth found in restaurant-quality soups.

A good-quality broth is key. Whether you use chicken, vegetable, or mushroom broth, make sure it’s rich and flavorful. A splash of soy sauce and sesame oil enhances the umami and ties everything together.

How To Make This Potsticker Soup With Mushrooms & Bok Choy

This soup comes together in just a few simple steps, making it perfect for a hassle-free meal.

Start by heating a drizzle 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 them burn.

Next, toss in the sliced mushrooms and cook for 3-4 minutes until they begin to soften. As they cook, they’ll release their juices, adding depth to the broth.

Pour in your chosen broth, then bring everything to a gentle simmer. Once the broth is hot, carefully drop in the frozen potstickers. Stir gently to ensure they don’t stick together. Let them cook for about 5-7 minutes, or until they are tender and fully heated through.

Add the chopped bok choy and let it wilt for about 2 minutes. You want it to retain some crunch while still blending into the soup’s overall texture.

Finish with a splash of soy sauce, a drizzle of sesame oil, and a pinch of red pepper flakes for a subtle heat. Stir everything together, taste, and adjust the seasoning as needed.

Storage Options

If you have leftovers, this soup stores beautifully. Let it cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days.

For longer storage, freeze the soup without the dumplings, as they tend to break apart when thawed. Store the broth and veggies in a freezer-safe container for up to 2 months, then add freshly cooked potstickers when reheating.

To reheat, warm the soup on the stovetop over medium heat until hot. If reheating from frozen, thaw overnight in the fridge first, then heat on the stove.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Here are some ways to switch things up.

Switch up the dumplings. Try shrimp or spicy kimchi dumplings for a different flavor twist. Homemade dumplings also work beautifully if you have extra time.

Use a different green. If bok choy isn’t available, swap in spinach, kale, or napa cabbage. Each adds a unique texture and flavor to the broth.

Make it spicy. Add a spoonful of chili garlic sauce or sriracha to the broth for an extra kick. You can also top each bowl with sliced fresh chili peppers.

Try a miso base. For a Japanese-inspired variation, stir in a tablespoon of white miso paste at the end of cooking. It adds a rich, slightly sweet depth that complements the ginger and garlic.

Add protein. If you want a heartier soup, toss in shredded chicken, tofu, or a soft-boiled egg. These additions make the dish even more filling and satisfying.

This Potsticker Soup with Mushrooms & Bok Choy is one of those recipes you’ll want to make on repeat. It’s comforting, flavorful, and endlessly adaptable—exactly what a great homemade meal should be. Enjoy!