Description
Savor the warmth of Potsticker Soup with Mushrooms & Bok Choy, a quick and hearty dish featuring savory dumplings, tender veggies.
Ingredients
Scale
- 12–16 frozen potstickers or dumplings (pork, chicken, or vegetable)
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 cup shiitake or cremini mushrooms, sliced
- 2 cups baby bok choy, chopped
- 1 medium carrot, julienned
- 2 green onions, thinly sliced
- Salt and pepper to taste
Instructions
- Prepare the Broth:
- In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger and sauté until fragrant, about 1 minute.
- Add the chicken or vegetable broth, water, and soy sauce. Bring the mixture to a gentle boil.
- Prepare the Broth:
- Cook the Vegetables:
- Once the broth is boiling, reduce the heat to medium and add the mushrooms and carrots. Let them simmer for about 5 minutes, or until the mushrooms are tender.
- Cook the Vegetables:
- Cook the Potstickers:
- Gently add the frozen potstickers to the simmering broth. Allow them to cook for 6-8 minutes, or according to the package instructions, until fully heated and tender.
- Cook the Potstickers:
- Add the Bok Choy:
- Stir in the chopped bok choy and let it cook for another 2-3 minutes, just until wilted.
- Add the Bok Choy:
- Season and Finish:
- Taste the soup and adjust the seasoning with salt and pepper if needed. Sprinkle the green onions over the top.
- Season and Finish:
- Serve:
- Ladle the soup into bowls and garnish with your choice of cilantro, sesame oil, chili oil, or wonton crisps. Serve immediately and enjoy!
- Serve:
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of the recipe)
- Calories: 250-300
Keywords: Potsticker Soup Recipe