If you’re looking for a quick, cozy meal that’s light yet deeply satisfying, this Potsticker Soup with Mushrooms and Frozen Potstickers is about to become your new favorite. It’s everything you love about a comforting bowl of soup—rich broth, fragrant aromatics, tender greens—with the bonus of delicious dumplings that turn it into a full meal. What I love most about this recipe is how fast it comes together. It uses store-bought frozen potstickers (either vegetable or chicken), so there’s no need to prep fillings or fold wrappers. Just drop them into the simmering broth and let them cook right in the soup. Add a mix of mushrooms, bok choy, and a touch of soy and vinegar for that perfect balance of umami, freshness, and warmth. This soup was inspired by a craving for something steamy and flavorful on a busy weekday evening—something that would hit the spot without requiring a sink full of dishes or a long list of ingredients. It’s a great “what’s in the fridge” meal that still feels a little special. Let’s dive into the ingredients and the first few steps of this incredibly easy and satisfying recipe.

Ingredients You’ll Need

• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups low-sodium chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon chili garlic sauce (optional, for a little heat)
• 6 oz mushrooms, sliced (shiitake or cremini work great)
• 1 small bunch baby bok choy, chopped
• 10–12 frozen potstickers (vegetable or chicken)
• 2 green onions, sliced for garnish
• Toasted sesame seeds (optional garnish)

This recipe makes about 4 servings, perfect for a fast family dinner or meal prep for the week.

Step 1: Sauté Aromatics

Start by heating 1 tablespoon of sesame oil in a large pot over medium heat. Once it’s warm and shimmering, add in the minced garlic and grated ginger. Sauté for 1 to 2 minutes, stirring frequently, just until the mixture becomes fragrant. Be careful not to brown the garlic—just let it soften and release its aroma. This step lays the foundation for the whole soup, filling the kitchen with that unmistakable cozy scent that tells everyone something good is coming.

 

Step 2: Build the Broth

Next, pour in 4 cups of low-sodium chicken broth along with 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon chili garlic sauce if you’re using it. Stir everything together and bring the mixture to a gentle simmer. This broth is where all the flavor comes together—salty, tangy, slightly spicy, and full of depth. It only simmers for a few minutes, but thanks to the garlic, ginger, and seasonings, it tastes like it’s been cooking for much longer.

Step 3: Add Mushrooms

Now stir in the sliced mushrooms and let them cook for 3 to 4 minutes, just until they begin to soften. Shiitake or cremini mushrooms both work beautifully here, adding a meaty texture and rich umami flavor that elevates the soup without needing any extra fuss.

 

Potsticker Soup: Finishing Touches for a Fast, Flavorful Bowl

With your broth simmering and the mushrooms softened, it’s time to bring the rest of this soup to life. The next steps are all about adding freshness, richness, and turning this into a complete, satisfying meal. The baby bok choy adds a bright, fresh bite that balances the rich broth, while the frozen potstickers cook right in the pot—no need for a separate pan. This is the kind of recipe that comes together in real time, without sacrificing flavor or texture. Each ingredient adds something unique, and the final result is layered, hearty, and deeply comforting. Let’s finish it up.

Step 4: Add the Bok Choy

Once your mushrooms are just starting to soften, stir in the chopped baby bok choy. Simmer for about 2 minutes, just until the greens are wilted and tender. Bok choy is a fantastic addition to soups like this—it has a mild flavor, slightly crunchy stems, and leafy greens that soak up the broth. It also adds a pop of color and a fresh contrast to the savory mushrooms and dumplings. If you can’t find baby bok choy, you can substitute with napa cabbage, spinach, or even chopped kale. Just adjust the cook time as needed—delicate greens like spinach will wilt faster.

 

Step 5: Add Frozen Potstickers

Now for the star of the show—frozen potstickers. Add 10 to 12 directly to the simmering soup. There’s no need to thaw them first; just drop them in gently and let them cook for 4 to 6 minutes, or until heated through and tender. The potstickers soak up the flavor of the broth while also adding their own savory punch. You can use chicken, vegetable, or pork potstickers—whatever you have on hand or prefer. Gyoza or dumplings from the freezer section of most grocery stores work perfectly here. Make sure the soup stays at a steady simmer while they cook. If it’s boiling too hard, reduce the heat slightly so the dumplings cook evenly without breaking apart.

Step 6: Taste and Adjust Seasoning

After the potstickers are cooked, give the broth a taste. Adjust with more soy sauce, a dash of rice vinegar, or a bit more chili garlic sauce if you want to kick up the heat. You can also add a pinch of salt or a splash of sesame oil if the flavor needs a little boost. This soup is very forgiving and customizable—feel free to season it to suit your taste or whoever you’re serving.

Step 7: Garnish and Serve

Once everything is cooked through and tasting just right, it’s time to serve. Ladle the soup into bowls, making sure each one gets a few potstickers, plenty of broth, and a good helping of mushrooms and greens. Top each bowl with sliced green onions for a fresh, slightly sharp bite and a sprinkle of toasted sesame seeds if you like a bit of crunch and nuttiness.

Simple Variations and Tips

• Use veggie broth to make it vegetarian-friendly (just pair it with vegetable potstickers).
• Add a poached or soft-boiled egg on top for extra richness.
• Swap mushrooms for any variety you like—white button, oyster, or a mix.
• Serve with a side of rice or noodles if you want to stretch the soup further.

 

Potsticker Soup: FAQ and Final Thoughts

With its fragrant broth, savory dumplings, and vibrant veggies, this Potsticker Soup with Mushrooms and Frozen Potstickers is the kind of meal that feels fancy but takes almost no time to pull together. It’s perfect for busy weeknights, low-effort weekend lunches, or anytime you want something cozy and satisfying without a pile of dishes afterward. Before we wrap things up, let’s go over some common questions and tips to help you make the most of this easy, crowd-pleasing recipe. 1. Can I use a different type of broth? Absolutely. While chicken broth is commonly used for its mild, balanced flavor, you can swap in vegetable broth for a vegetarian version or beef broth for a richer taste. Just make sure to use low-sodium broth so you can better control the seasoning. 2. Do I need to thaw the potstickers first? No need to thaw them. Add frozen potstickers directly to the simmering soup and let them cook for about 4 to 6 minutes, or until they’re fully heated through and tender. This shortcut saves time and works perfectly in the hot broth. 3. Can I use a different kind of green instead of bok choy? Yes. Baby spinach, chopped napa cabbage, kale, or even Swiss chard can all be used as a substitute. Just adjust the simmering time based on the heartiness of the greens—more delicate ones like spinach will wilt much faster. 4. What’s the best type of potstickers for this soup? Both chicken and vegetable potstickers work great. You can use any variety you enjoy—gyoza, dumplings, or even mini wontons. Just make sure they’re fully cooked and hot before serving. 5. How do I store leftovers? Store leftover soup in an airtight container in the refrigerator for up to 3 days. Be aware that the potstickers will continue to absorb broth and may soften over time. When reheating, add a splash of broth or water if needed. 6. Can I freeze this soup? It’s best enjoyed fresh, but you can freeze the broth portion separately. If freezing the soup with potstickers, keep in mind that the texture of the dumplings may change slightly once thawed and reheated. To maintain the best quality, add fresh potstickers when reheating. 7. How can I make the soup spicier? To boost the heat, add extra chili garlic sauce, a drizzle of sriracha, or a sprinkle of red pepper flakes to taste. Start small and adjust as needed—it’s easy to add more spice, but tough to take it away.

Conclusion: A Weeknight Favorite That Tastes Like Takeout

This Potsticker Soup with Mushrooms and Frozen Potstickers is proof that a fast recipe can still feel incredibly satisfying and full of flavor. With a base of garlic, ginger, and sesame, a rich umami broth, and the comfort of warm dumplings, it checks all the boxes—easy, affordable, and delicious. It’s also one of the most versatile soups you can make. Switch up the greens, play with the spice level, or try different types of dumplings depending on what’s in your freezer. You’ll end up with something a little different each time—but always comforting and delicious. If you try this recipe, I’d love to hear how it went. Did you keep it classic or add your own twist? Leave a comment, share your version, and let’s keep this simple, flavorful soup on everyone’s go-to list. Here’s to warm bowls, easy meals, and never running out of ways to make dinner a little more fun. Print