A Takeout-Style One-Pot Wonder
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Cost per Serving: ~$3.50
- Calories per Serving: ~280 kcal
This soup is brothy, comforting, and packed with tender mushrooms, crisp bok choy, and soft, savory potstickers. I start by building flavor with garlic and ginger sautéed in a little oil—simple steps that make all the difference.
Frozen dumplings go straight from freezer to pot (no thawing needed!), which is a lifesaver on busy weeknights. My husband loves how it tastes like his favorite takeout, and my two girls? They love slurping the broth and spotting which dumpling has the most filling
It’s quick, flexible, and always a hit in my house. Whether I’m low on time or just craving something cozy, this potsticker soup always delivers.
WHY YOU’LL LOVE Potsticker Soup with Mushrooms & Bok Choy
This soup has that perfect mix of cozy and convenient. It takes frozen potstickers—the kind hiding in the back of your freezer—and turns them into something totally crave-worthy. The mushrooms add a rich, earthy flavor while the bok choy brings brightness and crunch.
The broth? It’s a garlicky, gingery, umami-packed base that tastes like it simmered all day, even though it comes together in under 30 minutes.
No need for fancy techniques or rare ingredients. Just one pot, a few pantry staples, and boom—you’ve got a warm, comforting bowl that hits all the right notes. Plus, it’s super easy to customize, whether you want it spicy, meat-free, or loaded with extra greens.
How to make Potsticker Soup with Mushrooms & Bok Choy
INGREDIENTS
You’ll find exact measurements and cooking steps below in the recipe card.
Potstickers: Frozen dumplings are the star here. You can use pork, chicken, veggie—whatever you’ve got in the freezer. No need to thaw them, just drop them right into the simmering broth.
Broth: Go with chicken for a rich, savory base, or vegetable broth for a lighter, plant-based version. Either one gives you that cozy, restaurant-style flavor without the extra salt.
Mushrooms: We love shiitake or cremini for their deep umami bite, but button mushrooms work too. Slice them thin so they cook quickly and release their flavor into the broth.
Bok choy: Choose baby bok choy if you can—it’s tender and mild—but regular bok choy chopped into bite-sized pieces will do the trick just as well. Add the stems first, then the leaves so nothing overcooks.
Garlic: Two cloves, minced finely, are enough to add that familiar warm aroma. Garlic forms the foundation of your broth, so don’t skip it.
Ginger: A one-inch piece, grated fresh. It adds warmth and brightness, and pairs perfectly with the soy sauce and potstickers.
Green onions: Slice up two. Use the white and light green parts for cooking, and save the darker tops for a fresh, crunchy garnish at the end.
Soy sauce: Just a couple tablespoons brings umami and salt in one swoop. You can swap it for tamari or coconut aminos if needed.
STEP-BY-STEP INSTRUCTIONS
Start by grabbing your favorite soup pot—something wide and deep enough to hold broth, veggies, and dumplings without crowding. Set it over medium heat and drizzle in a little neutral oil (sesame or olive works fine).
While the pot warms, peel and mince the garlic, then grate the ginger directly over the cutting board so it’s ready to go. Slice your green onions too, setting the dark green tops aside for garnish later.
Once the oil is shimmering, add the garlic, ginger, and the light parts of the green onion to the pot. Sauté for 1–2 minutes until fragrant, stirring gently so nothing burns.
Pour in the broth and soy sauce, then turn up the heat and bring everything to a gentle boil.
Now add the sliced mushrooms. Let them simmer for 5 minutes so they soften and deepen the flavor of the broth.
Time to add the dumplings. No need to thaw—drop the frozen potstickers straight into the pot. Make sure they have enough room to move around so they don’t stick together. Cook according to package instructions, usually 6 to 8 minutes.
In the last couple minutes, stir in the chopped bok choy. Add the stems first (they take a bit longer), then the leafy tops. Cook just until the greens are wilted and vibrant.
Ladle the soup into bowls, top with a handful of fresh green onion, and if you like a little extra richness, add a drizzle of toasted sesame oil or chili crisp.
And just like that, dinner’s done—no takeout menu needed.
TIPS FOR THE PERFECT SOUP
Don’t skip the garlic and ginger. These two are the flavor base of the whole soup. Just a quick sauté brings out their warmth and makes the broth taste like it simmered for hours.
Add the mushrooms early. They need a bit of time to release their flavor and soak up that garlicky broth. The longer they hang out in the pot, the better they taste.
Drop the potstickers in gently. No stirring right away—they’re delicate while they cook. Give them a few minutes to float and firm up before moving them around.
Bok choy likes to be last. The stems go in a minute before the leaves so everything stays crisp-tender, not mushy. Overcooked bok choy is sad bok choy.
Taste before serving. Depending on your broth and soy sauce, you might not need extra salt. But a splash of sesame oil or a squeeze of lime can brighten it right up.
Want it spicy? Add a swirl of chili crisp, a pinch of red pepper flakes, or a few drops of sriracha at the very end. Heat is always optional, but always welcome.
How to Turn Potsticker Soup with Mushrooms & Bok Choy into a Whole Mood
This potsticker soup with mushrooms & bok choy is already a full meal in a bowl—but if you’re feeling a little extra (or just want to round it out), here’s how to make it even better:
Something crispy on the side:
Our Blue berry Fluffy Cottage Cheese Cloud Bread is light, low-carb, and perfect for dunking. Or go classic with a few sesame crackers or roasted seaweed snacks for crunch.
A little fresh contrast:
Pair your soup with a quick cucumber salad, edamame with flaky salt, or a simple sesame slaw. The coolness balances the heat of the broth beautifully.
A sip to go with it:
Hot green tea is a natural choice, but a sparkling yuzu soda or a citrusy mocktail would also hit the spot.
Craving More Cozy Bowls?
If you love comforting, one-pot meals like this, you have to try my High Protein Lasagna Soup. It’s rich, meaty, cheesy—and packed with satisfying protein. Perfect for busy weeknights or meal prep Sundays!
When to Serve This Bowl of Cozy
This recipe is a weeknight hero and a weekend lazy-day dream. Here’s when we especially love to make it:
For meal prep—just keep the potstickers and broth separate until reheating for the best texture
After a long day when you want takeout vibes without the wait
For a cozy dinner in when it’s cold, rainy, or you just need a hug in a bowl
When your fridge is running low but you’ve got frozen dumplings and a few veggies
As a “feel better” meal—the ginger and garlic do wonders when you’re under the weather
FAQ – Everything You’re Wondering About This Potsticker Soup
Can I use any type of frozen potstickers?
Totally. Pork, chicken, veggie—whatever you’ve got on hand. Just follow the cook time on the package and drop them straight into the hot broth. No need to thaw first.
What’s the best type of broth to use?
Both chicken and vegetable broth work great. Chicken brings a richer flavor, but if you want to keep things vegetarian, a good-quality veggie broth with a splash of soy sauce adds plenty of depth.
Can I make it ahead of time?
Yes and no. The broth and veggies can be prepped ahead, but for best texture, cook the potstickers fresh just before serving. They tend to get a bit too soft if they sit in the broth overnight.
How do I keep the potstickers from falling apart?
Don’t stir them too soon! Let them float and cook gently before moving them around. And always add them after the broth has come to a simmer.
Can I make it gluten-free?
Yes! Just use gluten-free potstickers and tamari instead of soy sauce. And of course, double-check your broth label to make sure it’s GF-friendly.
Potsticker Soup with Mushrooms & Bok Choy
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This cozy potsticker soup is a one-pot wonder packed with umami-rich mushrooms, tender bok choy, and frozen dumplings simmered in a garlic-ginger broth. It’s fast, flexible, and tastes like your favorite takeout—but better.
Ingredients
1 bag of frozen dumplings (any type—veggie, chicken, or whatever you love)
4 cups of low-sodium chicken or vegetable broth
1 cup mushrooms, thinly sliced (shiitake, cremini, or button all work great)
2 cups chopped bok choy, with stems and leaves separated
2 garlic cloves, finely minced
A 1-inch piece of fresh ginger, peeled and grated
2 green onions, sliced thinly (save a few green tops for garnish)
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon of neutral oil (like avocado or canola, optional for sautéing)
Instructions
In a large soup pot, heat the oil over medium heat. Add the garlic, ginger, and the white parts of the green onions. Sauté for 1 to 2 minutes until fragrant. Pour in the broth and soy sauce, then bring it to a gentle boil. Add the mushrooms and simmer for 5 minutes. Drop in the frozen potstickers and let them cook according to the package instructions (typically 6–8 minutes) until tender and floating. In the last 2–3 minutes, stir in the chopped bok choy stems, followed by the leaves. Once the greens are wilted and the dumplings are cooked through, remove from heat. Ladle the soup into bowls, top with fresh green onion slices, and serve warm.
Notes
For a spicy twist, stir in a teaspoon of chili garlic sauce or finish with a drizzle of chili crisp. To make it gluten-free, use gluten-free potstickers and tamari instead of soy sauce. For a vegan version, choose veggie broth and plant-based dumplings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1bowl
- Calories: 280kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 10mg
Keywords: Potsticker Soup with Mushrooms & Bok Choy, bok choy potstickers, potsticker soup with bok choy, dumpling soup, one-pot soup, mushroom soup, easy Asian soup, garlic ginger broth
I make this soup at least once a week—especially on those nights when I’m short on time (or just don’t feel like making a big fuss in the kitchen). My husband loves it for the cozy, takeout-style comfort, and my daughter? She has the best time “fishing out” the dumplings with her spoon like it’s a little game
It’s quick, simple, and somehow always hits the spot. I love how flexible it is too—some nights I throw in extra greens, a splash of chili oil, or even some noodles if we’re extra hungry.
If you try it, I’d love to hear what you think! Leave a comment below or tag me on Instagram @savorathome — I can’t wait to see your version of this cozy favorite.