Potsticker Soup – Quick, Cozy & Flavor-Packed Dinner
Potsticker Soup is a quick and cozy recipe made with frozen dumplings, mushrooms, and bok choy simmered in a savory ginger-garlic broth. Ready in just 25 minutes, this easy soup is perfect for weeknight dinners.
Ingredients
2 tablespoons olive oil, divided8 ounces shiitake mushrooms, thinly sliced2 tablespoons grated or minced fresh ginger4 cloves garlic, pressed or minced6 cups vegetable broth2 tablespoons soy sauce16 to 20 ounces frozen potstickers5 scallions, thinly sliced and divided3 baby bok choy, ends trimmed and leaves separated2 teaspoons toasted sesame oilFreshly-ground black pepperOptional toppings: chili crisp, toasted sesame seeds, furikake, fried garlic
Instructions
Step 1: Sauté the AromaticsIn a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add mushrooms and sauté until browned. Stir in the remaining oil, ginger, and garlic. Sauté for another 1–2 minutes until fragrant.Step 2: Simmer the BrothAdd vegetable broth and soy sauce. Bring to a boil. Stir in the frozen potstickers, half the scallions, and bok choy. Simmer for 3–4 minutes until potstickers are cooked through.Step 3: Finish and ServeStir in sesame oil and a few twists of black pepper. Taste and adjust seasoning. Serve hot, topped with remaining scallions and optional garnishes.
Notes
To make this soup gluten-free, choose gluten-free soy sauce and dumplings. Leftovers taste even better the next day after the flavors deepen.