Potsticker Soup with Mushrooms and Bok Choy is the cozy, comforting hug you need on a chilly evening! Imagine plump, juicy potstickers swimming in a flavorful broth, surrounded by tender mushrooms and vibrant bok choy. It’s a complete meal in a bowl, and trust me, it’s incredibly satisfying.

While potstickers themselves have a rich history rooted in Chinese cuisine, often enjoyed during Lunar New Year celebrations as symbols of wealth and prosperity, this soup is a delightful modern twist. It takes the beloved flavors of pan-fried dumplings and transforms them into a nourishing and easy-to-eat soup.

What makes this potsticker soup with mushrooms and bok choy so irresistible? Well, it’s the perfect combination of textures and tastes. The savory broth, infused with umami from the mushrooms, complements the delicate sweetness of the bok choy. And, of course, the potstickers themselves offer a delightful burst of flavor with every bite. Plus, it’s a fantastic way to use up leftover potstickers, or you can easily find pre-made ones at your local grocery store for a quick and convenient meal. It’s a win-win!

Ingredients:

For the Potstickers:

1 pound ground pork
1 cup finely chopped Napa cabbage
1/2 cup finely chopped green onions
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon white pepper
40-50 round potsticker wrappers
Water, for sealing

For the Soup:

8 cups chicken broth (low sodium preferred)
1 cup sliced shiitake mushrooms
1 cup sliced cremini mushrooms
1 cup chopped bok choy
1/2 cup sliced carrots
1/4 cup soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon grated fresh ginger
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
2 green onions, thinly sliced, for garnish
Sesame seeds, for garnish (optional)

Making the Potstickers:

Prepare the Filling: In a large bowl, combine the ground pork, Napa cabbage, green onions, soy sauce, sesame oil, ginger, garlic, salt, and white pepper. Mix well with your hands or a spoon until all ingredients are evenly distributed. Don’t overmix, or the filling can become tough.
Assemble the Potstickers: Lay out a potsticker wrapper on a clean surface. Place about 1 tablespoon of the pork filling in the center of the wrapper. Be careful not to overfill, or the potstickers will be difficult to seal.
Seal the Potstickers: Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half to form a half-moon shape. Press the edges firmly to seal, making sure to eliminate any air pockets. You can create pleats along one edge for a more decorative look and a tighter seal. To pleat, start by pinching the wrapper together at one end. Then, create a small fold on one side of the wrapper and press it against the other side to seal. Repeat this process along the edge until the potsticker is completely sealed.
Repeat: Continue filling and sealing the remaining potstickers until all the filling is used. Place the finished potstickers on a lightly floured baking sheet to prevent them from sticking. You can also freeze them at this stage for later use. To freeze, place the baking sheet with the potstickers in the freezer for about 1-2 hours, or until they are frozen solid. Then, transfer the frozen potstickers to a freezer bag or container. They can be stored in the freezer for up to 2-3 months.

Preparing the Soup:

Sauté the Aromatics: In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the minced garlic and grated ginger and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
Add the Mushrooms: Add the sliced shiitake and cremini mushrooms to the pot and cook for about 5-7 minutes, or until they are softened and slightly browned. Stir occasionally to ensure even cooking. The mushrooms will release their moisture as they cook, which will add flavor to the soup.
Add the Broth and Seasonings: Pour in the chicken broth, soy sauce, and rice vinegar. Add the red pepper flakes, if using. Bring the soup to a simmer.
Simmer the Soup: Reduce the heat to low and simmer the soup for about 10-15 minutes to allow the flavors to meld together. This will also help to soften the carrots.
Add the Bok Choy and Carrots: Add the chopped bok choy and sliced carrots to the soup. Cook for another 3-5 minutes, or until the bok choy is tender-crisp and the carrots are slightly softened.

Cooking the Potstickers in the Soup:

Gently Add the Potstickers: Carefully add the potstickers to the simmering soup. Make sure not to overcrowd the pot, as this can lower the temperature of the soup and cause the potstickers to stick together. You may need to cook the potstickers in batches.
Cook the Potstickers: Cook the potstickers for about 5-7 minutes, or until they are cooked through and floating on the surface of the soup. The wrappers should be slightly translucent and the filling should be heated through.
Check for Doneness: To ensure the potstickers are cooked through, you can cut one open and check the internal temperature of the filling. It should reach 165°F (74°C).

Serving the Potsticker Soup:

Ladle into Bowls: Ladle the potsticker soup into bowls, making sure to include a generous amount of potstickers, mushrooms, bok choy, and carrots in each serving.
Garnish: Garnish with thinly sliced green onions and sesame seeds, if desired.
Serve Immediately: Serve the potsticker soup immediately while it is hot. This soup is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave before serving.

Tips and Variations:

Vegetarian Option: To make a vegetarian version of this soup, use vegetable broth instead of chicken broth and replace the ground pork in the potstickers with a mixture of finely chopped mushrooms, tofu, and vegetables.
Spicy Kick: For a spicier soup, add more red pepper flakes or a dash of chili oil.
Add Protein: You can add other sources of protein to the soup, such as cooked shrimp, chicken, or tofu.
Different Vegetables: Feel free to add other vegetables to the soup, such as snow peas, water chestnuts, or bamboo shoots.
Homemade Potsticker Wrappers: If you’re feeling ambitious, you can make your own potsticker wrappers from scratch. There are many recipes available online.
Freezing the Soup: The soup base (without the potstickers) can be frozen for up to 2-3 months. Thaw completely before reheating and adding the potstickers.
Pan-Fried Potstickers: For a different texture, you can pan-fry the potstickers before adding them to the soup. Heat a tablespoon of oil in a skillet over medium heat. Add the potstickers and cook for about 2-3 minutes per side, or until golden brown and crispy. Then, add them to the soup as directed.
Dumpling Dipping Sauce: Serve with a side of dumpling dipping sauce for extra flavor. A simple dipping sauce can be made by combining soy sauce, rice vinegar, sesame oil, and a pinch of red pepper flakes.

Enjoy your delicious and comforting potsticker soup!

Conclusion:

This isn’t just another soup recipe; it’s a culinary adventure waiting to happen! The savory depth of the broth, the satisfying chew of the potstickers, and the earthy sweetness of the mushrooms, all perfectly complemented by the crisp freshness of the bok choy, create a symphony of flavors and textures that will leave you craving more. Trust me, once you try this potsticker soup, it’s going to become a regular in your meal rotation. But what truly makes this recipe a must-try is its versatility. Feel free to experiment with different types of mushrooms shiitake, oyster, or even a wild mushroom blend would add a unique twist. If you’re feeling adventurous, try adding a splash of chili oil for a touch of heat, or a squeeze of lime juice for a burst of brightness. For a heartier meal, consider adding some cooked noodles or tofu. Serving suggestions? I love to garnish mine with a sprinkle of sesame seeds and a drizzle of soy sauce. A side of crusty bread is also perfect for soaking up every last drop of that delicious broth. And if you’re looking to impress your guests, serve it in individual bowls with a sprig of cilantro for a touch of elegance. Beyond the variations and serving suggestions, the real magic of this recipe lies in its simplicity. It’s quick, easy, and requires minimal ingredients, making it perfect for busy weeknights. Plus, it’s a great way to use up leftover potstickers! I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s more than just a soup; it’s a comforting, flavorful, and satisfying meal that’s perfect for any occasion. So, what are you waiting for? Grab your ingredients, put on your apron, and get ready to create a culinary masterpiece. I promise you won’t be disappointed. And don’t forget to share your experience with me! I’d love to hear your thoughts, see your creations, and learn about any variations you’ve tried. Tag me in your photos on social media, or leave a comment below. Let’s spread the love for this amazing potsticker soup together! I’m eager to see how you make this recipe your own and what delicious twists you add to it. Happy cooking! I hope this recipe brings as much joy to your table as it has to mine. Let me know what you think!