Hearty Potsticker Soup with Mushrooms & Bok Choy

A Hug in a Bowl: Why You’ll Love This Potsticker Soup

Picture this: a steamy bowl brimming with savory broth, pillowy potstickers floating beside tender bok choy and hearty mushrooms. It’s not just soup—it’s a hug in a bowl.

Hearty Potsticker Soup with Mushrooms & Bok Choy is the kind of comfort food that satisfies on every level. Whether you’re curled up on a chilly evening or whipping up a quick weeknight dinner, this one-pot wonder delivers. It’s rich with umami, layered in texture, and quick enough for busy cooks who crave depth without fuss.

This soup is a favorite among:

• Soup lovers looking for something filling yet fresh

• Home cooks who want a semi-homemade meal without sacrificing flavor

• Fans of Asian-inspired comfort food

Best of all, you can make it your own. Swap in chicken or veggie potstickers, toss in noodles, or spice it up with chili oil. In this article, you’ll learn not only how to make it but also how to save time, store leftovers smartly, and customize it to your liking. Ready to slurp? Let’s dive in.

What Is Potsticker Soup?

Potsticker soup is a flavorful fusion of juicy dumplings (a.k.a. potstickers) and savory broth, often packed with vegetables like bok choy and mushrooms. Think of it as a heartier cousin to wonton soup—with a bit more chew and bite, thanks to the thicker dumpling wrappers.

While traditional wonton soup uses thin-skinned wontons, potsticker soup embraces the fullness of pan-fried or steamed dumplings nestled in a rich, aromatic broth. It’s the perfect blend of textures: soft potstickers, tender greens, and toothsome mushrooms floating in a soothing liquid.

This dish has become a favorite among fans of Asian-American comfort food, showing up in quick-meal plans, cozy-night recipes, and TikTok-worthy soup bowls. It’s often made using shortcuts like frozen dumplings or store-bought broth, making it both versatile and beginner-friendly.

Whether you’re craving something nostalgic or looking for a nourishing twist on your usual soup game, potsticker soup hits the spot.

Key Ingredients Breakdown

Let’s break down the essentials that make this soup so comforting and crave-worthy.

 Potstickers

The star of the show! Use store-bought frozen potstickers for convenience—pork, chicken, shrimp, or veggie varieties all work beautifully. Homemade dumplings are a bonus if you’ve got them on hand.

Pro tip: Don’t boil them separately. Let them simmer gently in the broth to soak up the flavor while staying tender.

 Mushrooms

For earthy depth, go with shiitake, cremini, or oyster mushrooms. Each adds a different umami punch. Slice them thinly so they cook quickly and evenly in the broth.

 Bok Choy

Both baby bok choy and mature bok choy work. Baby bok choy adds a delicate crunch and cooks faster, while the larger variety gives more texture. Wash thoroughly to remove grit before slicing.

 Broth

Start with chicken, vegetable, or bone broth. To boost flavor, simmer it with garlic, ginger, soy sauce, and scallions. A splash of sesame oil adds a nutty finish.

 Aromatics & Flavor Enhancers

Don’t skip the building blocks of flavor:

• Fresh ginger and garlic sautéed in oil

• Soy sauce for saltiness and depth

• Scallions stirred in at the end for brightness

• Optional: miso paste, toasted sesame oil, or a dash of chili oil

 Optional Add-ins

• Cooked ramen or rice noodles

• Silken or firm tofu for protein

• Chili crisp or sriracha for heat

This mix of ingredients creates a balanced bowl with warmth, savoriness, and soul.

Tools & Equipment You’ll Need

You don’t need a fancy setup to make potsticker soup. Just a few key kitchen staples:

• Stockpot or Dutch oven – For simmering the soup base and cooking everything in one pot

• Ladle & tongs – For stirring and gently transferring potstickers without breaking them

• Chopping board + sharp knife – For prepping bok choy and mushrooms

• Optional steamer basket – If you prefer steaming potstickers before adding

• Soup bowls & spoons – Because presentation matters!

Keep it simple—this dish is all about convenience and comfort.

How to Prep the Ingredients

Taking a few extra minutes to prep your ingredients right can make all the difference.

Mushrooms

Wipe with a damp cloth (don’t soak!), then slice thinly and evenly for faster cooking and better texture.

Bok Choy

Separate the leaves and stems. Rinse well to remove dirt hidden in the folds. Chop stems into bite-sized pieces; leave baby leaves whole or halved.

Potstickers

If using frozen dumplings, no need to thaw—just add them straight to the broth. For homemade versions, you can steam or pan-fry first if desired.

Aromatics

Grate or finely mince garlic and ginger. Start by sautéing them in oil at the bottom of the pot to release flavor before adding broth. This layering gives the soup a deeper base note and brings out the full umami punch.

Smart Shortcuts & Make-Ahead Tips

Busy week? This soup has your back with easy ways to save time.

Shortcuts

• Use frozen potstickers and pre-chopped veggies from the store

• Opt for pre-made broth and just enhance it with aromatics

Make-Ahead Strategies

• Batch cook the broth and refrigerate or freeze it

• Pre-wash and chop bok choy and mushrooms, storing them in airtight containers

When to Assemble

For the best texture, assemble the soup just before serving. Potstickers can get soggy if left sitting in hot broth too long. Keep broth and toppings separate until ready to eat for optimal results—especially if you’re meal-prepping.

Want to pack it for lunch? Store broth in one container and dumplings/veggies in another. Combine and heat when ready to enjoy.

Cooking Instructions – Step-by-Step Guide to Perfect Potsticker Soup

This one-pot soup is ready in under 30 minutes. Here’s how to get it just right:

 Step 1: Sauté Aromatics

In a large stockpot or Dutch oven, heat 1 tablespoon of sesame oil over medium heat. Add 2 teaspoons minced garlic and 1 tablespoon grated ginger. Cook for about 30–60 seconds, stirring constantly, until fragrant.

 Step 2: Cook Mushrooms

Add 2 cups sliced mushrooms (shiitake, cremini, or oyster) to the pot. Sauté for 4–5 minutes, until softened and slightly golden.

 Step 3: Add Broth

Pour in 6 cups of chicken, vegetable, or bone broth. Stir in 2 tablespoons low-sodium soy sauce. Bring to a gentle boil, then reduce to a simmer.

 Step 4: Add Potstickers

Carefully drop in 12–16 frozen potstickers (pork, chicken, or veggie). Simmer uncovered for 6–8 minutes, or until they’re heated through and tender. Avoid stirring too much to keep them intact.

 Step 5: Stir in Bok Choy

Add 2–3 cups chopped bok choy and simmer another 2–3 minutes, just until wilted but still bright green.

 Step 6: Final Touches

Taste and adjust seasoning—add more soy sauce, a splash of rice vinegar, or a drizzle of chili oil for heat. Garnish with sliced scallions and toasted sesame seeds if desired.

 Pro tip: For extra richness, whisk in 1 teaspoon of miso paste or a spoonful of chili crisp just before serving.

Flavorful Variations & Customizations

This potsticker soup is endlessly adaptable. Here are ideas to tailor it to your cravings:

 Protein Options

• Add tofu cubes for a vegetarian boost.

• Toss in shredded rotisserie chicken for extra heartiness.

• Use shrimp or seafood potstickers for a coastal twist.

 Add Noodles or Grains

• Stir in cooked ramen, udon, or glass noodles to bulk it up.

• For a lower-carb option, try zucchini noodles or shirataki.

 Spice It Up

• A swirl of chili crisp, sriracha, or gochujang adds heat.

• Top with fresh Thai basil or cilantro for a herby pop.

 Broth Boosters

• Whisk in miso paste for umami.

• Add a splash of fish sauce or rice vinegar for depth.

• Simmer with a piece of kombu (seaweed) or dried shiitake for more complexity.

 Veggie Add-ins

• Try baby spinach, snap peas, or shredded carrots.

• A handful of bean sprouts or edamame adds texture and protein.

Serving Suggestions – Make It a Meal

Serve your potsticker soup hot and fresh for peak flavor and texture. Here’s how to elevate the experience:

 Garnish Like a Pro:

• Scallions, toasted sesame seeds, or crushed peanuts

• A drizzle of chili oil, sesame oil, or soy sauce on top

• Sprinkle of nori strips or furikake for a Japanese-style finish

 Pair With:

• A side of steamed rice or sticky rice

• Asian-style slaw or edamame salad for crunch

• Green tea, ginger lemonade, or a light cocktail like sake or a cucumber gin fizz

This soup is also lovely on its own—warming, filling, and just right for cozy evenings.

Storage & Reheating Tips

 Storing Leftovers

To keep your soup tasting fresh:

• Store broth, potstickers, and veggies separately when possible

• Refrigerate in airtight containers for up to 3 days

 Reheating

• Gently reheat broth on the stovetop until steaming

• Add potstickers and veggies just before serving to prevent sogginess

• Microwave method: reheat in a bowl with a splash of broth, covered loosely, for 1–2 minutes

Freezing tip: You can freeze the broth and veggies, but avoid freezing cooked potstickers—they may fall apart when thawed.

FAQs About Potsticker Soup

Can I use gyoza instead of potstickers?

Yes! Gyoza are simply the Japanese version of potstickers and work beautifully in this soup.

Should I cook the potstickers before adding them?

No need. Frozen potstickers can go straight into the simmering broth. They’ll cook through in about 6–8 minutes.

How do I keep potstickers from falling apart?

Handle gently, and avoid over-stirring once they’re added. Use a gentle simmer, not a rolling boil.

Is potsticker soup healthy?

It can be! It’s packed with veggies and lean protein. Use low-sodium broth and steam or boil your dumplings instead of pan-frying to keep it lighter.

Can I make it vegan?

Absolutely. Use vegan potstickers, vegetable broth, and skip fish sauce or any animal-based aromatics.

What’s the difference between potsticker soup and wonton soup?

Wonton soup uses thinner-skinned dumplings, often in a lighter broth. Potsticker soup features heartier dumplings and a more robust, customizable flavor.