Savory Potstickers with Bok Choy

This savory potsticker soup brings the comfort of a warm meal together with the fresh crunch of bok choy and the earthiness of shiitake mushrooms. The fragrant ginger and garlic infuse each bite, making it a soul-soothing dish perfect for cozy evenings.

I first made this for a chilly night when I wanted something filling but not heavy. Now it’s a regular when I crave something soothing and easy.

Ingredients List

• Olive oil: for a neutral base and perfect for sautéing mushrooms
• Fresh ginger: lends a bright, warming spice; choose firm roots without wrinkles
• Garlic cloves: for aromatic depth; use fresh to get the best pungent flavor
• Toasted sesame oil: adds a nutty finish; look for oils with a deep amber color
• Shiitake mushrooms: bring a rich, meaty texture; pick firm caps free of spots
• Scallions: provide freshness and a mild bite; select bright green and crisp stalks
• Baby bok choy: gives a crunchy, leafy contrast; choose tightly packed heads for freshness
• Vegetable broth: forms a flavorful, savory base; homemade or low sodium works best
• Soy sauce: builds the salty foundation; use naturally brewed soy sauce for depth
• Frozen potstickers: save time and add satisfying chewiness; keep them frozen until cooking
• Freshly ground black pepper: enhances flavor; grind just before use for aroma
• Optional toppings: like chili crisp and toasted sesame seeds give a flavorful crunch and kick.

Cooking Steps

Prepare the Mushrooms:

Heat half the olive oil in a large stockpot on medium-high. Add sliced shiitake mushrooms and cook, stirring occasionally until they brown and release their earthy aroma. This step builds the soup’s complex flavor base.

Sauté Aromatics:

Add the remaining olive oil, minced garlic, and grated ginger to the pot. Sauté for one to two minutes until fragrant but not browned, stirring gently to avoid burning.

Create the Broth:

Pour in the vegetable broth and soy sauce, stirring well to combine. Bring the mixture to a boil over medium-high heat to bring out all the infused flavors.

Cook Potstickers and Greens:

Add frozen potstickers, half the scallions, and separated bok choy leaves to the broth. Stir gently to avoid tearing the delicate greens. Cook for three to four minutes until the potstickers are heated through and the bok choy softens slightly.

Finish and Season:

Stir in toasted sesame oil for its toasty aroma and season with freshly ground black pepper to taste. Adjust seasoning with more soy sauce or pepper if needed.

Serve and Garnish:

Ladle the soup into bowls and top generously with the remaining scallions and your choice of optional toppings like chili crisp or toasted sesame seeds.

I love the way the toasted sesame oil aroma fills the kitchen& it reminds me of cozy dinners from my childhood when my family gathered around a warm bowl of comfort food.

Best Storage Practices

Store leftovers in an airtight container in the refrigerator for up to three days. To retain the texture of the potstickers and bok choy, reheat gently in a saucepan over low heat rather than microwaving rapidly. Avoid overcooking during reheating to keep the greens vibrant and the dumpling wrappers intact.

Ingredient Swaps

If shiitake mushrooms are unavailable, cremini or button mushrooms make a great substitute and still offer earthy flavor. For the potstickers, feel free to try homemade versions or other dumplings filled with pork or vegetables to suit your taste. If sesame oil is unavailable, a small drizzle of peanut oil can offer a similar toasted note.

Serving Pairings

This potsticker soup pairs beautifully with a simple cucumber salad dressed with rice vinegar for a fresh crunch contrast. A light jasmine or brown rice also complements it well if you want to stretch the meal. Finish with a side of steamed edamame for extra protein and fun finger food.

This dish is a fantastic example of how simple ingredients can come together to create something truly comforting and memorable.

Frequently Asked Cooking Questions

→ Can I substitute shiitake mushrooms with other varieties?

Yes, cremini or button mushrooms work well as alternatives and offer a milder flavor but similar texture.

→ How do I control the saltiness of the dish?

Adjust the soy sauce quantity to suit your taste, or use a low-sodium version for a lighter flavor.

→ What cooking oil is best for sautéing mushrooms?

Olive oil works well for browning mushrooms and adds a subtle fruity note; sesame oil is used later for aroma.

→ How do I maintain the crisp texture of bok choy?

Add bok choy leaves towards the end of cooking and simmer briefly to keep their natural crunch.

→ Can I add spice to this dish?

Yes, adding a pinch of red pepper flakes or chili crisp while cooking will introduce a pleasant heat.