Potstickers are а beloved staple in Asian cuisine , known for their crunchy bottoms and soft tops . These dumplings usually stuffed with meat and veggies , and then either pan - fried or steamed until they’re just right . Lately , folks been loving a new twist : potsticker soup . It’s got all the familiar tastes of potstickers but now they swim in a warm broth , making it a cozy meal for any day .
At the center of potsticker soup you’ll find two stars : mushrooms and bok choy . Mushrooms bring а deep, earthy vibe , plus they’re packed with good stuff like vitamins . Shiitake and cremini work great ’cause they add different textures and health perks . Bok choy gives a cool crunch that cuts through the rich broth and dumplings . Together , they not only make the soup taste better but they make it good for you too .
This potsticker soup recipe with mushrooms and bok choy is super easy to tweak the way you like it . Want a meaty broth ? Go for chicken or beef stock . Prefer something lighter ? Veggie broth does the job . Stick with us as we dive into this warm, delicious recipe that’ll fill you up and make you smile .
What are Potstickers?
Potstickers, or “jiaozi” in Mandarin, are Chinese dumplings with meat and veggies inside . They’ve been around for over a thousand years , so people really love them . The name comes from cooking them in a pan until the bottom is golden and crispy , while the top stays soft and juicy . You can steam, boil , or fry them , but the fry method gives that classic crisp we all want .
Most potstickers got pork , shrimp , or chicken mixed with cabbage, carrots , and green onions . Every region in China has its own spin , using local herbs or sauces . Nowadays, potstickers pop up in all sorts of dishes , from salads to soups , letting cooks get creative .
The idea of potsticker soup takes those yummy dumplings and puts them in a flavorful broth . Add some fresh veggies , and you got a bowl that’s both tasty and comforting .
Nutritional Benefits
On their own, potstickers can be pretty balanced , especially if you make ’em with lean meat and lots of veggies . But the real heroes here are mushrooms and bok choy . Mushrooms like shiitake and cremini are full of vitamins B and D , plus minerals like selenium . They also got antioxidants that help your body fight off bugs .
Bok choy is a type of Chinese cabbage loaded with vitamins C and K and fiber , which is good for your tummy . In traditional Chinese medicine , people say bok choy cools you down and balances your body . So in this soup , mushrooms and bok choy give great flavor and a health boost .
Since it’s a broth - based soup , it’s light and hydrating . Perfect when you want something filling but not heavy . Every spoonful warms you up and nourishes you at the same time .
Ingredients for Potsticker Soup with Mushrooms & Bok Choy
You’ll need :
- Potstickers : store - bought or homemade , your pick .
- Mushrooms : fresh shiitake, cremini , or any kind you like .
- Bok choy : look for crisp leaves and firm stems .
- Broth : chicken or vegetable .
- Aromatics : fresh ginger , garlic, scallions .
- Seasonings : soy sauce , sesame oil .
- Garnishes (optional) : cilantro , chili oil .
Pick the freshest parts you can . Mushrooms should feel firm , not slimy , and bok choy leaves bright green . Good broth makes a big difference , so homemade or low - sodium store bought both work .
Detailed Recipe: Potsticker Soup with Mushrooms & Bok Choy
Ingredients
- Potstickers (fresh or frozen)
- Fresh mushrooms (shiitake, cremini or your fave)
- Bok choy, cleaned and chopped
- Broth (chicken or veggie)
- 2 teaspoon fresh ginger, minced
- 2 cloves garlic, minced
- 2 scallions, sliced
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- Optional : cilantro , chili oil
Directions
- Prep : Slice the mushrooms , chop the bok choy , mince ginger and garlic .
- Broth : In a big pot , bring broth to a boil . Add ginger, garlic , soy sauce and let it simmer 5 - 10 minutes for flavor .
- Potstickers : Pan - fry or steam them first if you want extra texture . Then drop them in boiling broth .
- Veggies : Stir in mushrooms and bok choy . Cook until mushrooms soften and bok choy wilts , about 3 - 5 minutes .
- Finish : Add sesame oil and salt to taste . Serve hot , topped with scallions and cilantro or chili oil .
Tips for Success
- Don’t overcook potstickers ; they get mushy .
- Store leftovers in airtight jar in fridge up to 3 days .
- Make it vegan by using veggie broth and tofu-filled potstickers .
Serving Suggestions
This soup goes great with :
- Ginger rice : fragrant and pairs well .
- Spring rolls : add a crunchy side .
Drinks :
- Green tea : light and refreshing .
- Asian lager : crisp beer works nice .
For extra look , sprinkle sesame seeds or extra scallions on top .
Storing and Reheating
- Let soup cool before sealing in container .
- Fridge up to 3 days .
- Reheat in pot over medium heat , stir till warm .
- Don’t overheat or dumplings get soggy .
Customization Ideas
- Add proteins : tofu , chicken, beef or shrimp .
- More veggies : spinach, carrots , snap peas .
- Switch sauces : oyster, hoisin , chili garlic for new flavors .
Frequently Asked Questions (FAQs)
Can I use frozen potstickers?
Yes , just drop them in the simmering broth straight from freezer .
Sub for bok choy?
Try spinach, kale , or napa cabbage instead .
How long in fridge?
Up to 3 days in airtight container .
Vegan option?
Use veggie broth and veggie or tofu dumplings .
Best broth?
Chicken or veggie work . Low-sodium is good so you control salt .
Conclusion
Give this potsticker soup a shot at home for a comforting , healthy bowl that you can tweak any way you want . Share your thoughts and twists down in the comments !
Potsticker Soup with Mushrooms & Bok Choy
Equipment
- 1 large pot
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 cutting board
- 1 ladle
Ingredients
- 12 pieces frozen potstickers
- 4 cups vegetable broth Ensure it's vegetarian or vegan if needed.
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 inch piece ginger, grated
- 8 ounces mushrooms, sliced
- 2 cups bok choy, chopped
- 2 pieces green onions, sliced
- to taste salt
- to taste pepper
Instructions
- In a large pot, heat sesame oil over medium heat.
- Add minced garlic and grated ginger to the pot, stirring for 1 minute until fragrant.
- Add the sliced mushrooms and cook for about 5 minutes until they soften.
- Pour in the vegetable broth and soy sauce. Stir well to combine.
- Bring the broth to a gentle simmer and then add the frozen potstickers to the pot.
- Allow the soup to simmer for about 10 minutes, or until the potstickers are heated through.
- Add the chopped bok choy and sliced green onions to the pot.
- Continue to simmer for an additional 5 minutes until the bok choy is tender but still vibrant.
- Season the soup with salt and pepper to taste.
- Serve hot in bowls, ensuring each bowl has a good amount of potstickers and vegetables.
