Potsticker Soup for Busy Weeknights
A quick and comforting Potsticker Soup made with frozen dumplings, shiitake mushrooms, bok choy, garlic, ginger, and a savory soy-sesame broth. Perfect for busy weeknights when you want something warm and filling in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-inspired
Ingredients
Scale
- 1 tablespoon oil
- 5 to 8 ounces shiitake mushrooms, sliced
- 1 tablespoon oil
- 3 to 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 16 to 24 ounces frozen potstickers
- 2 baby bok choy, chopped
- 5 scallions, sliced
- 2 teaspoons toasted sesame oil
- Freshly ground black pepper
Instructions
- Heat 1 tablespoon oil in a large stockpot over medium-high heat. Add the mushrooms and sauté until browned.
- Add the remaining oil, garlic, and ginger. Cook for 1 to 2 minutes until fragrant.
- Pour in the vegetable broth and soy sauce. Bring the broth to a gentle boil.
- Add the frozen potstickers, half of the scallions, and the bok choy. Simmer for 3 to 4 minutes until the dumplings are cooked through.
- Turn off the heat and stir in the toasted sesame oil and black pepper.
- Taste the broth and adjust seasoning with extra soy sauce or black pepper if needed.
- Serve immediately topped with the remaining scallions and optional toppings like chili crisp or sesame seeds.
Notes
- Do not overcook the potstickers or the wrappers may split.
- Use toasted sesame oil for the best flavor.
- The broth can be made ahead, but cook the dumplings fresh before serving.
- Leftovers will soften as the dumplings absorb broth overnight.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5
- Sodium: 980
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 4
- Protein: 14
- Cholesterol: 22