Description
Hearty potsticker soup with mushrooms and bok choy brings warmth from Chinese culinary traditions. Delicate dumplings swim in savory broth, offering comfort and complex flavors you’ll savor with each spoonful.
Ingredients
Scale
Protein:
- 8–10 frozen potstickers (pork, chicken, or vegetable)
Vegetables:
- 2 cups bok choy, chopped
- 1 cup mushrooms, sliced
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1-inch ginger, grated
Liquids and Seasonings:
- 4 cups (32 fluid ounces) chicken or vegetable broth
- 1 cup water
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Warm sesame oil in a large pot over medium heat, releasing aromatic garlic and ginger until fragrant, about 60 seconds.
- Pour vegetable broth and water into the pot, incorporating soy sauce and rice vinegar. Increase heat to high and bring liquid to a vigorous boil.
- Reduce heat to medium-low, gently add sliced mushrooms and frozen potstickers. Allow soup to simmer softly for 6-7 minutes, ensuring potstickers are heating through completely.
- Introduce chopped bok choy into the simmering liquid, stirring carefully to submerge greens. Cook for 2-3 minutes until leaves become tender and slightly wilted.
- Enhance soup’s flavor profile by sprinkling red pepper flakes, adjusting salt and pepper to personal taste preferences.
- Remove pot from heat and delicately scatter freshly chopped green onions across the surface for a vibrant garnish.
- Ladle steaming soup into deep serving bowls, ensuring even distribution of potstickers, vegetables, and broth. Serve immediately while piping hot.
Notes
- Select frozen potstickers with thin, delicate wrappers for a more authentic soup texture and lighter mouthfeel.
- Slice mushrooms uniformly to ensure even cooking and consistent flavor distribution throughout the soup.
- Quickly wilt bok choy to maintain its vibrant green color and crisp-tender texture, preventing overcooking and mushiness.
- Customize the soup’s heat level by adjusting red pepper flakes, accommodating different spice preferences for family and guests.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 130 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 15 mg