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Potsticker Soup: A Delicious Recipe with Mushrooms and Bok Choy

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A comforting and flavorful soup featuring homemade or store-bought potstickers simmered in a rich chicken broth with mushrooms, bok choy, and carrots.

Ingredients

Scale
  • 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
  • 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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Pour in the chicken broth, soy sauce, and rice vinegar. Add the red pepper flakes, if using. Bring the soup to a simmer.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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).
  13. Ladle the potsticker soup into bowls, making sure to include a generous amount of potstickers, mushrooms, bok choy, and carrots in each serving.
  14. Garnish with thinly sliced green onions and sesame seeds, if desired.
  15. 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.

Notes

  • 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.

Find it online: https://anasrecipes.com/potsticker-soup-mushrooms-bok-choy/