There's nothing quite like a steaming bowl of Potsticker Soup with Mushrooms & Bok Choy on a chilly evening. The savory broth, tender dumplings, and crisp-tender vegetables create a comforting, satisfying meal that's both easy to make and packed with flavor.

I first tried this soup on a busy weeknight when I needed something quick but hearty. Using frozen potstickers was a game-changer, turning an ordinary soup into something special in just minutes. Now, it's a go-to meal in my house, perfect for when I want something warm and nourishing with minimal effort.

Why You'll Love This Potsticker Soup

Get ready to fall in love with your new favorite weeknight soup. This Potsticker Soup with Mushrooms & Bok Choy is everything you want in a meal: quick, flavorful, and incredibly comforting.

First, it's unbelievably easy to make. Using store-bought frozen potstickers means you can have a delicious homemade soup on the table in under 30 minutes—no kneading, rolling, or stuffing required.

It's also packed with flavor. The combination of a rich, aromatic broth, umami-packed mushrooms, and fresh bok choy creates a perfectly balanced dish that's both light and satisfying.

Another reason to love this soup? It's versatile. You can switch up the potstickers, add different veggies, or even throw in some shredded chicken or tofu for extra protein.

Finally, it's a one-pot wonder, which means fewer dishes to clean and more time to relax. Who doesn't love that?

Ingredients Notes

The magic of this Potsticker Soup comes from its simple yet carefully chosen ingredients. Each one adds depth and texture, making every spoonful absolutely delicious.

Potstickers (Dumplings): Frozen potstickers are the star of this dish. I prefer pork or chicken potstickers, but vegetable dumplings work just as well. They cook directly in the broth, absorbing all the delicious flavors.

Mushrooms: Shiitake mushrooms are my top choice for their deep, earthy umami. However, cremini or white mushrooms will also work if that's what you have on hand.

Bok Choy: This leafy green vegetable adds a lovely crunch and mild sweetness to the soup. If you can't find bok choy, baby spinach or Napa cabbage make great substitutes.

Ginger & Garlic: Fresh ginger and garlic bring warmth and depth to the broth. Be sure to sauté them first to unlock their full aroma and flavor.

Soy Sauce & Sesame Oil: These pantry staples add saltiness and a hint of nuttiness, enhancing the overall richness of the soup. A splash of rice vinegar at the end balances everything beautifully.

How To Make This Potsticker Soup

Making this Potsticker Soup with Mushrooms & Bok Choy couldn't be easier. With just a few simple steps, you'll have a flavorful bowl of comfort ready to enjoy.

Start by heating a bit of sesame oil in a large pot over medium heat. Once hot, add minced garlic and grated ginger, stirring for about 30 seconds until fragrant. This quick step infuses the oil with incredible flavor that will carry through the entire soup.

Next, toss in the sliced mushrooms and sauté them for 3-4 minutes. They’ll start to soften and release their savory aroma, adding depth to the broth. Stir in soy sauce and a bit of broth to help deglaze the pan and lift any flavorful bits stuck to the bottom.

Pour in the remaining chicken or vegetable broth and bring it to a gentle simmer. Now, add the frozen potstickers, letting them cook for about 5-7 minutes until they’re tender and heated through. They’ll soak up the flavors of the broth, making each bite absolutely delicious.

Finally, stir in the chopped bok choy and let it cook for just 1-2 minutes until it's bright green and slightly wilted. Turn off the heat and finish the soup with a splash of rice vinegar for a touch of acidity that balances all the flavors.

Ladle the soup into bowls and garnish with chopped green onions or a sprinkle of sesame seeds for a little extra crunch. Enjoy immediately!

Storage Options

If you have leftovers, you’re in luck—this soup stores beautifully! Keep any extra soup in an airtight container in the fridge for up to 3 days. The flavors continue to meld, making it even more delicious the next day.

For longer storage, you can freeze the soup without the potstickers for up to 3 months. When you're ready to eat, simply reheat the broth, add fresh frozen potstickers, and cook them as directed.

To reheat, warm the soup over medium heat on the stove, stirring occasionally. If the broth has thickened, add a splash of water or extra broth to loosen it up.

Variations and Substitutions

One of the best things about this Potsticker Soup is how adaptable it is. Here are a few ways to customize it to your taste.

Switch up the dumplings: Try shrimp, beef, or even spicy kimchi dumplings for a fun twist.
Add protein: Toss in shredded rotisserie chicken, tofu cubes, or even a soft-boiled egg for extra heartiness.
Play with the veggies: Instead of bok choy, use spinach, kale, or thinly sliced carrots for added color and nutrients.
Spice it up: A drizzle of chili oil, a spoonful of gochujang, or a few red pepper flakes can add just the right amount of heat.
Make it gluten-free: Use tamari instead of soy sauce and ensure your potstickers are gluten-free.

No matter how you customize it, this soup is bound to become a regular in your meal rotation. Enjoy experimenting and making it your own!