Savory Potstickers with Bok Choy (Print-Friendly Version)
Hearty potstickers with mushrooms and bok choy in a fragrant vegetable broth, accented by ginger and sesame oil.
# Ingredients List:
→ Oils and Aromatics
01 -
30 ml olive oil, divided
02 -
10 ml toasted sesame oil
03 -
2 tablespoons fresh ginger, grated or minced
04 -
4 garlic cloves, pressed or minced
→ Vegetables
05 -
225 g shiitake mushrooms, thinly sliced
06 -
5 scallions, thinly sliced and divided
07 -
3 baby bok choy, ends trimmed and leaves separated
→ Broth and Seasonings
08 -
1.5 liters vegetable broth
09 -
30 ml soy sauce
10 -
Freshly ground black pepper, to taste
→ Main
11 -
450-570 g frozen potstickers
→ Optional Garnishes
12 -
Chili crisp
13 -
Toasted sesame seeds
14 -
Furikake seasoning
15 -
Fried garlic
# Detailed Cooking Steps:
01 -
Heat 15 ml olive oil in a large stockpot over medium-high heat. Add shiitake mushrooms and cook, stirring occasionally, until browned.
02 -
Incorporate remaining 15 ml olive oil, garlic, and ginger into the pot. Sauté for 1-2 minutes until fragrant, stirring occasionally.
03 -
Pour in vegetable broth and soy sauce, stirring to combine. Bring mixture to a boil over medium-high heat.
04 -
Add frozen potstickers, half the scallions, and separated bok choy leaves. Stir gently and cook for 3-4 minutes until potstickers are thoroughly heated.
05 -
Stir in toasted sesame oil and season with freshly ground black pepper. Adjust flavor with additional soy sauce or black pepper as desired.
06 -
Ladle soup into bowls and garnish generously with remaining scallions and optional toppings.
# Helpful Hints:
01 -
Adjust soy sauce quantity to control sodium levels. For extra heat, add red pepper flakes along with garlic and ginger. Substitute shiitake mushrooms with cremini or button mushrooms if unavailable.