A cozy and flavorful soup filled with tender potstickers, earthy mushrooms, and crisp bok choy—perfect for warming up on chilly days!

Scale

1 Heat sesame oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until fragrant and softened, about 2-3 minutes.

2 Pour in the broth and bring to a gentle boil. Stir in soy sauce, rice vinegar, and chili flakes if using.

3 Add sliced mushrooms and simmer for 5 minutes to infuse the flavors.

4 Gently drop the frozen potstickers into the soup. Let them cook for 6-8 minutes or until they are tender and cooked through.

5 Add chopped bok choy and cook for an additional 2 minutes, just until wilted but still vibrant.

6 Serve hot in bowls, garnished with fresh green onions and cilantro. Enjoy with a drizzle of sesame oil for extra flavor!

Customization: You can use any type of frozen potstickers, whether they’re pork, chicken, veggie, or shrimp, to suit your taste.
Broth Base: Swap chicken broth with vegetable broth for a vegetarian version, or add miso paste for a deeper umami flavor.
Spice Level: Adjust the chili flakes or add a splash of chili oil if you prefer a spicier soup.
Extra Veggies: Feel free to include other vegetables like baby corn, snap peas, or carrots for more variety.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the potstickers.

Keywords: Potsticker Soup, Dumplings, Soup, Asian Soup, Comfort Food, Easy Soup, Potsticker Dumplings