Easy 25-Minute Potsticker Soup with Mushrooms (Print version)
A quick potsticker soup with mushrooms and bok choy in a savory ginger-garlic broth, ready in 25 minutes using frozen dumplings.
# Ingredients:
For the soup
01 -
1 tablespoon olive oil or neutral oil
02 -
8 oz (225 g) shiitake mushrooms, stems removed and sliced
03 -
3 cloves garlic, minced
04 -
1 tablespoon fresh ginger, grated
05 -
5 scallions, thinly sliced, white and green parts separated
06 -
6 cups (1.4 L) low-sodium chicken or vegetable broth
07 -
2 tablespoons soy sauce
08 -
14 oz (400 g) frozen potstickers (pork, chicken, or vegetable)
09 -
4 cups (120 g) baby bok choy, leaves separated
10 -
1 teaspoon toasted sesame oil
11 -
Freshly ground black pepper
Optional toppings
12 -
1 tablespoon chili crisp
13 -
1 teaspoon toasted sesame seeds
# Instructions:
01 -
Heat the oil in a large pot over medium-high heat. Add the sliced mushrooms and let them cook undisturbed for 2 minutes to brown. Stir and cook 2 minutes more until golden and shrunken.
02 -
Add the white parts of the scallions, garlic, and ginger. Stir constantly for 30 to 60 seconds until fragrant. Do not brown the garlic.
03 -
Pour in the broth and soy sauce. Bring to a boil, then reduce to a simmer for 3 minutes so the flavors blend.
04 -
Add the frozen potstickers straight from the bag. Simmer gently for 5 to 7 minutes until they float and the wrappers are tender. Stir carefully to prevent sticking.
05 -
Tuck the bok choy into the broth and simmer for 2 minutes until just wilted but still bright.
06 -
Turn off the heat. Stir in the sesame oil and black pepper. Ladle into bowls and top with the green scallions and optional chili crisp or sesame seeds.
# Good to know:
01 -
Best served immediately while the potstickers are tender.
02 -
Keep the broth at a gentle simmer once dumplings are added to prevent ruptured wrappers.