Description
Warm your soul with this cozy potsticker soup that transforms store-bought dumplings into an impressive one-bowl meal in just 30 minutes.
Ingredients
Scale
- 1 package (16 oz) frozen potstickers or dumplings (pork, chicken, or vegetable)
- 8 cups chicken or vegetable broth (64 fl oz/1.9 L)
- 2 tablespoons vegetable oil (30 ml)
- 8 oz (225 g) mushrooms, sliced (shiitake, cremini, or button)
- 3 cloves garlic, minced
- 1-inch piece ginger, peeled and grated (about 1 tablespoon)
- 2 tablespoons soy sauce (30 ml)
- 1 tablespoon rice vinegar (15 ml)
- 1 teaspoon sesame oil (5 ml)
- 2 medium heads baby bok choy, trimmed and roughly chopped (about 4 cups)
- 3 green onions, thinly sliced for garnish
- Optional: 1-2 teaspoons chili oil or sriracha for heat
Instructions
- Heat vegetable oil in a large pot over medium-high heat. Add sliced mushrooms and cook undisturbed for 2-3 minutes until they begin to brown. Stir and continue cooking for 3-4 minutes until golden.
- Reduce heat to medium and add minced garlic and grated ginger. Sauté for 30-60 seconds until fragrant.
- Pour in broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce to a simmer.
- Stir in soy sauce and rice vinegar. Add frozen potstickers and simmer for 5-6 minutes until heated through and floating.
- Add chopped bok choy and simmer for 2-3 minutes until bright green and slightly softened but still crisp.
- Remove from heat and stir in sesame oil. Taste and adjust seasonings if needed.
- Ladle soup into bowls, ensuring each serving gets potstickers, mushrooms, and bok choy. Garnish with green onions and optional chili oil.