Potsticker Soup

Packed with hearty vegetables, tender meat, and a rich, flavorful broth, this potsticker soup is a deliciously comforting dish that satisfies all our cozy cravings.

Why We Love This Recipe

Comfort Food:  The warm, savory broth and tender wontons make it the perfect dish to curl up with on a chilly day.

Customizable: Whether you prefer pork, chicken, shrimp, or a vegetarian option, wonton soup can be easily adjusted to suit any taste.

Quick and Easy to Make: With just a few simple ingredients and minimal prep time, this delicious soup comes together quickly, making it an ideal weeknight meal or last-minute dinner option.

Ingredients

• 1 tbsp butter
• 1 cup sliced mushrooms
• 1 tbsp grated garlic
• 1 tbsp grated ginger
• 4 cups chicken broth or stock
• 4 tbsp soy sauce
• 1/4 teaspoon rice vinegar
• 1/8 teaspoon red pepper flakes
• 1 package frozen potstickers (8)
• 2 cups chopped Bok Choy

Let’s Make Potsticker Soup

1. Chop the mushrooms and Bok choy. (See below for how to chop Bok Choy.)
2. Heat butter in a medium-sized soup pot.
3. Once the butter melts, add mushrooms and cook for 2-3 minutes.
4. Add the garlic and ginger and cook for another 1-2 minutes.
5. Add the chicken broth, rice vinegar, soy sauce, and red pepper flakes and cook for 5 minutes.
6. Bring broth to a boil and the frozen potstickers, cook for 3 minutes.
7. Add the Bok Choy.
8. Cook for 4-5 minutes and serve immediately.

Krazy Kitchen Mom Tip – How to Chop Bok Choy

Cutting Bok Choy is simple, and here’s a step-by-step guide:

1. Rinse Thoroughly: Bok choy can sometimes have dirt between the leaves, so rinse it thoroughly under cold water before cutting.
2. Trim the Root: Cut off the base of the bok choy (the root end), where all the leaves are attached. You can slice off about 1-2 inches from the bottom.
3. Cut into Desired Size:
   • For small bok choy: Cut the leaves and stalks in half lengthwise.
   • For large bok choy: Slice the stalks into 1–2-inch pieces and chop the leaves into bite-sized sections.
4. Use Both Stalks and Leaves: Don’t waste any part! The stalks are crunchy and sweet, while the leaves are tender and flavorful. You can cook them together, with the stalks added a little earlier than the leaves for even cooking.

Laura Franco

Potsticker Soup

Packed with hearty vegetables, tender meat, and a rich, flavorful broth, potsticker soup is a deliciously comforting dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 3

Course: Soups/Stews/Comfort Food

Cuisine: Asian American

Ingredients Method Notes

Ingredients

  

• 1 tbsp butter
• 1 cup sliced mushrooms
• 1 tbsp grated garlic
• 1 tbsp grated ginger
• 4 cups chicken broth or stock
• 4 tbsp soy sauce
• 1/4 teaspoon rice vinegar
• 1/8 teaspoon red pepper flakes
• 1 package frozen potstickers 8
• 2 cups chopped Bok Choy

Method

 

1. Chop the mushrooms and Bok choy. (See below for how to chop Bok Choy.)
2. Heat butter in a medium-sized soup pot.
3. Once the butter melts, add mushrooms and cook for 2-3 minutes.
4. Add the garlic and ginger and cook for another 1-2 minutes.
5. Add the chicken broth, rice vinegar, soy sauce, and red pepper flakes and cook for 5 minutes.
6. Bring broth to a boil and the frozen potstickers, cook for 3 minutes.
7. Add the Bok Choy.
8. Cook for 4-5 minutes and serve immediately.

Notes

Cutting Bok Choy is simple, and here’s a step-by-step guide:

1. Rinse Thoroughly: Bok choy can sometimes have dirt between the leaves, so rinse it thoroughly under cold water before cutting.
2. Trim the Root: Cut off the base of the bok choy (the root end), where all the leaves are attached. You can slice off about 1-2 inches from the bottom.
3. Cut into Desired Size:
   • For small bok choy: Cut the leaves and stalks in half lengthwise.
   • For large bok choy: Slice the stalks into 1–2-inch pieces and chop the leaves into bite-sized sections.
4. Use Both Stalks and Leaves: Don’t waste any part! The stalks are crunchy and sweet, while the leaves are tender and flavorful. You can cook them together, with the stalks added a little earlier than the leaves for even cooking.