Slow Cooker Cheesy Ham and Potato Soup
Hearty slow cooker cheesy ham and potato soup — an easy, comforting crockpot recipe using leftover h...
25
total time
4-6
servings
270 kcal
calories
Introduction: Why Potsticker Soup Works
Potsticker soup with mushrooms and bok choy is the kind of dish that balances comfort, texture, and umami in a single bowl. It takes the beloved pan-fried dumpling — with its crisp edges and tender filling — and places it into a fragrant, warming broth that elevates every bite. The mushrooms contribute an earthy richness and meaty texture that pairs beautifully with the delicate, slightly sweet crunch of bok choy. When seasoned with a base of ginger, garlic, soy, and toasted sesame, the soup becomes a satisfying harmony of Asian flavor profiles that feel both familiar and fresh. This recipe is flexible: use store-bought potstickers to save time, or make your own filling for a more hands-on experience. It works as a quick weeknight dinner, a starter for an Asian-inspired meal, or a nourishing bowl for chilly evenings. The combination of carbohydrates from the dumplings, vegetables from the bok choy and mushrooms, and a savory broth makes it a complete and comforting plate. For people who want lighter fare, the broth-forward approach keeps the soup from feeling too heavy, while still delivering richness and depth. In addition to being delicious, this potsticker soup is approachable for cooks at any level, adaptable to different dietary needs, and ideal for meal prepping — the components store well and flavors can enhance overnight. In short, potsticker soup with mushrooms and bok choy hits the trifecta of taste, texture, and convenience, making it a go-to recipe to have in your rotation.
Key Ingredients and Flavor Building Blocks
A great potsticker soup starts with thoughtful ingredient choices. The backbone of flavor is the broth: a light chicken, vegetable, or mushroom stock forms the base. Use a low-sodium option so you control salt levels. Aromatics like ginger, garlic, and scallions (green onions) are essential — they lend brightness and depth without overpowering the delicate dumplings. Soy sauce provides savory umami and saltiness; a splash of rice vinegar or mirin adds a hint of acidity and sweetness for balance. Toasted sesame oil, used sparingly at the end, gives that signature nutty aroma. Mushrooms are the star vegetable here: shiitake, cremini, oyster, or a mix work beautifully. Shiitakes offer woodsy umami, while creminis give a broader, meaty body. Bok choy contributes a crisp, slightly bitter green note; if you prefer, baby bok choy or Chinese broccoli (gai lan) can be used. Potstickers (dumplings) can be pork, chicken, shrimp, or vegetarian. For speed, frozen potstickers are excellent: pan-sear them first to get a golden crust, then finish in the broth for texture contrast. Add finishing touches like thinly sliced scallions, fresh cilantro, chili oil, or toasted sesame seeds to customize the bowl. If you want to boost protein or bulk up the meal, add tofu cubes, shredded chicken, or a soft-poached egg. Fresh lime wedges brighten the final bowl and cut through the umami. These building blocks create a complex but approachable bowl that tastes layered and homemade, even when you’re using a few convenience shortcuts.
Choosing Potstickers: Store-Bought vs. Homemade
Deciding between store-bought and homemade potstickers depends on time, skill, and desired flavor control. Store-bought potstickers are a major time-saver. Many grocery stores offer high-quality frozen options with fillings like pork and cabbage, chicken, vegetable, or shrimp. They’re consistent and convenient: pan-sear directly from frozen (as directed on the package) to get a crisp base, then add broth to finish cooking. This method gives you the best of both worlds — that prized crispy sear and a tender steamed top once simmered. Homemade potstickers require more hands-on work but reward you with fresher textures and the ability to tweak flavors. Popular homemade fillings mix ground pork or chicken with minced cabbage or chives, soy sauce, sesame oil, grated ginger and garlic, and a touch of Shaoxing wine or rice vinegar for depth. For vegetarian options, combine finely chopped mushrooms, tofu, green onions, grated carrot, and a binder like a small amount of cornstarch. Wrapping takes practice: place a teaspoon of filling in the center of each wrapper, moisten the edges with water, and fold. Classic pleats create a traditional look and help seal in juices. When you boil or simmer the potstickers in soup, use wrappers slightly thicker than wonton wrappers so they don't disintegrate. If you plan to pan-sear before adding to the broth, use wrappers designed for potstickers (gyoza-style). Regardless of choice, the dumpling’s texture in broth benefits from contrast — searing first gives you crispy edges that soften once simmered, creating a delightful mouthfeel in every bite.
Prep: How to Make the Soup Step-by-Step
Preparation makes a quick potsticker soup feel effortless. Start by gathering all the ingredients and prepping aromatics: mince garlic and ginger, slice scallions into thin rounds, and wash and chop bok choy into bite-sized pieces. Slice mushrooms thinly so they cook evenly and release their flavor. If using fresh potstickers, keep them refrigerated until ready; if frozen, plan to pan-sear from frozen or follow the package. For homemade dumplings, prepare filling and wrappers ahead of time, and chill formed dumplings on a tray dusted with cornstarch to prevent sticking. To make the broth, heat a tablespoon of neutral oil in a wide pot over medium heat. Add the minced garlic and ginger and cook until fragrant, about 30 to 60 seconds — do not let them brown. Add sliced mushrooms and cook until they start to soften and release liquid, about 3 to 5 minutes. Pour in stock (chicken, vegetable, or mushroom) and bring to a gentle simmer. Season with soy sauce and a splash of rice vinegar or mirin. If you want extra depth, add a small strip of kombu (kelp) while heating, then remove before serving. Now, cook the potstickers: for pan-seared potstickers, heat a nonstick skillet with a tablespoon of oil, sear until the bottoms are golden, add a few tablespoons of water and cover to steam for 2-3 minutes, then transfer to the simmering broth. For a simpler approach, add frozen dumplings directly to the simmer and cook until they float and have cooked through, usually 6-8 minutes depending on size. Stir in bok choy near the end — it only needs a couple of minutes to wilt and stay crisp-tender. Finish with toasted sesame oil, chopped scallions, and optional chili flakes or a drizzle of chili oil for heat. Taste and adjust salt and acidity before ladling into bowls.
Cooking Process: Techniques for Best Texture
Perfect texture comes down to attention during the cooking process. The goal is to achieve potstickers that retain some of their pan-seared texture while also absorbing the broth’s flavor, mushrooms that are tender but not mushy, and bok choy that stays crisp-tender. If you pan-sear your potstickers first, use medium-high heat and a nonstick or well-seasoned skillet. Add oil and arrange potstickers in a single layer; give them space to brown evenly. Once the bottoms are golden, add a splash of water (about 2–4 tablespoons), cover quickly to trap steam, and cook for a couple of minutes. This step ensures the filling is fully cooked and the wrapper softens slightly at the top while maintaining a crispy base. Transfer the potstickers to the simmering broth to allow them to soak up flavor without becoming soggy. For dumplings placed directly into the broth, start with a simmer, not a rolling boil; a gentler simmer prevents wrappers from tearing and keeps the broth clear. Stir occasionally to prevent sticking. With mushrooms, cook them uncovered first in the broth or in the pan with aromatics so they brown slightly — browning adds flavor through caramelization. Avoid overcooking bok choy: add it in the final 1–2 minutes of simmering so the stems are tender and the leaves still bright green. Finish with a gentle whisk of toasted sesame oil and soy for added richness. If you want a silky broth, whisk in a small slurry of cornstarch and water to slightly thicken and coat dumplings and vegetables. Pay close attention to timing and heat, and you’ll achieve the ideal contrast of textures in each spoonful.
Bok Choy and Mushrooms: Best Practices and Substitutes
Understanding how to treat bok choy and mushrooms will elevate this soup. Bok choy is a tender Asian green with crunchy white stems and leafy tops; treat each part differently. Separate stems from leaves when chopping: slice the stems thinner and add them to the broth first, since they need slightly more time to soften. Add the leaves last, giving them just a minute or two to wilt. This keeps the stems pleasantly crisp and leaves vibrant. If bok choy is unavailable, napa cabbage, baby spinach, or Swiss chard can be substituted; note that napa cabbage will need slightly more cooking time, while spinach wilts almost instantly. Mushrooms bring umami and body. Use a mix of shiitake and cremini for depth — shiitakes add an intense woodsy note, creminis offer a meaty texture. For a richer broth, reserve the mushroom stems and simmer them briefly in the stock before straining. Dried shiitake rehydrate beautifully and add concentrated flavor; soak them in warm water and use both the mushrooms and the soaking liquid (strained) to boost the broth. Oyster mushrooms give a silky texture and are particularly satisfying in soups. If you want to keep the dish vegetarian or vegan, swap chicken stock for a robust vegetable or mushroom stock and use plant-based potstickers or tofu-filled dumplings. To amplify savory notes without meat, add a touch of miso paste dissolved into the broth right before serving. Proper handling of these vegetables ensures bright color, pleasant texture, and a broth that tastes deeply layered rather than one-note.
Final Presentation: Garnishes and Serving Suggestions
Presentation amplifies the eating experience, and potsticker soup is no exception. When serving, ladle a balanced mix of broth, potstickers, mushrooms, and bok choy into warm bowls so the soup stays hot longer. Garnishes add flavor contrasts and visual appeal: sprinkle thinly sliced scallions, chopped cilantro, toasted sesame seeds, and a few drops of toasted sesame oil. A drizzle of chili oil or a spoonful of chili crisp provides heat and texture for those who like spice. Fresh lime or yuzu wedges served on the side bring acidity that brightens the soup; encourage diners to squeeze a little over their bowl. For crunch, serve with crispy shallots or garlic chips. Offer small dishes of condiments — soy sauce, black vinegar, or chili oil — so guests can customize. Pair the soup with a light side for a fuller meal: steamed rice, quick pickled cucumbers, or a simple sesame cucumber salad complement the potsticker flavors. For a more substantial dinner, serve alongside fried rice or a noodle dish. If you’re hosting, present the soup in individual bowls and keep a large pot simmering on low so guests can top up their bowls. For family-style sharing, place garnishes and condiments on the table so diners can personalize. The right presentation and accompaniments turn a humble bowl of potsticker soup into an inviting meal that tastes both thoughtful and satisfying.
Make-Ahead, Storage, and Reheating Tips
Potsticker soup adapts well to make-ahead planning, but storing components separately yields the best texture. If you plan to meal-prep, cook the broth and mushrooms first and store it in an airtight container in the refrigerator for up to 3–4 days. Keep potstickers separately: cooked potstickers can be refrigerated for 2–3 days, and frozen for up to 1 month. If you’ve pan-seared potstickers, allow them to cool on a rack to avoid sogginess, then store in a single layer with parchment between layers. For frozen dumplings, keep them in a single layer on a tray until solid, then transfer to a freezer bag. To reheat without losing texture, gently rewarm the broth on the stove until simmering. For cooked potstickers, re-crisp in a skillet with a light spray of oil until bottoms regain some crunch, then briefly warm in the broth just before serving. Avoid boiling fully assembled soup in the microwave as this can overcook bok choy and make wrappers gummy. If you froze assembled soup, thaw overnight in the refrigerator and reheat slowly on the stove, adding fresh bok choy near the end. If you want freezer-friendly bowls, freeze components separately: broth in freezer-safe containers, dumplings on a tray then bagged, and fresh greens packed separately for quick thawing and use. When reheating, always taste and adjust seasoning; refrigerated broths often need a splash of soy sauce or a squeeze of vinegar to refresh the flavors. With these strategies, your potsticker soup will remain flavorful and enjoyable across multiple meals.
Variations, Dietary Swaps, and Frequently Asked Questions
This potsticker soup recipe is highly adaptable. For vegetarian or vegan versions, use vegetable or mushroom stock and plant-based potstickers, or make dumplings filled with tofu, mushrooms, and cabbage. To make gluten-free bowls, look for gluten-free potsticker wrappers and tamari instead of soy sauce. If you prefer a thicker, heartier soup, add cooked ramen or udon noodles during the last few minutes, or stir in a cornstarch slurry to slightly thicken the broth. Spiciness can be adjusted with chili oil, fresh sliced chiles, or Szechuan pepper for numbing heat. For extra protein, add shredded rotisserie chicken to the simmer or a soft-poached egg in each bowl. Common FAQs include: Can I use wontons instead of potstickers? Yes — but wonton skins are thinner and may become delicate in longer simmering; add them near the end. How do I stop dumplings from falling apart? Use wrappers suitable for potstickers, avoid high rolling boils, and handle gently while stirring. Can I make this in a slow cooker? You can simmer broth, mushrooms, and aromatics in a slow cooker, then add potstickers near the end to prevent overcooking. What’s the best way to add depth to the broth? Incorporate kombu, dried shiitake soaking liquid, a small spoon of miso, or a drop of fish sauce for layers of umami. Final tips: always taste as you go, keep fresh garnishes on hand, and embrace shortcuts like high-quality frozen potstickers for a fast weeknight dinner that still feels special. With a few simple swaps, this potsticker soup can be tailored to many dietary needs and flavor preferences, keeping it versatile and reliable.
Potsticker Soup with Mushrooms & Bok Choy
Comforting potsticker soup with savory mushrooms and tender bok choy — quick, flavorful, and perfect for weeknight dinners or meal prep.
total time
25
servings
4-6
calories
270 kcal
ingredients
- 2 tbsp olive oil 🫒
- 8 oz shiitake mushrooms, thinly sliced 🍄
- 2 tbsp fresh ginger, grated or minced 🌿
- 4 cloves garlic, minced 🧄
- 6 cups vegetable broth 🥣
- 2 tbsp soy sauce 🥢
- 16–20 oz frozen potstickers 🥟
- 5 scallions, thinly sliced (divided) 🧅
- 3 baby bok choy, trimmed and leaves separated 🥬
- 2 tsp toasted sesame oil 🌰
- Freshly ground black pepper, to taste 🌶️
instructions
- 1. Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat.
- 2. Add the sliced shiitake mushrooms and sauté until browned and tender, about 5-7 minutes.
- 3. Add the remaining tablespoon of olive oil, then stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, stirring frequently.
- 4. Pour in the vegetable broth and soy sauce, stirring to mix evenly.
- 5. Increase the heat and bring the broth to a rolling boil.
- 6. Once boiling, carefully add the frozen potstickers, half of the sliced scallions, and the bok choy leaves to the pot.
- 7. Gently stir to combine and cook for 3-4 minutes, or until the potstickers are heated through and the bok choy has softened.
- 8. Stir in the toasted sesame oil and season the soup with freshly ground black pepper to your liking. Adjust the soy sauce if more saltiness is desired.
- 9. Ladle the hot soup into individual bowls, making sure each serving contains a generous portion of potstickers, mushrooms, and bok choy.
- 10. Garnish with the remaining sliced scallions for a fresh, crisp finish.
- Enjoy this warm, hearty potsticker soup packed with delightful textures and savory flavors!
related articles
Grilled Flank Steak Caprese with Balsamic Dressing
Juicy grilled flank steak Caprese with fresh tomatoes, mozzarella, basil, and tangy balsamic dressin...
Pot Roast with Potatoes and Carrots
Classic pot roast with potatoes and carrots: slow-braised beef in a rich gravy. Easy Dutch oven or s...
Potsticker Soup with Mushrooms & Bok Choy
Comforting potsticker soup with savory mushrooms and tender bok choy — quick, flavorful, and perfect...
Garlic Butter Chicken Bites with Lemon Parmesan Linguine
Quick, flavorful garlic butter chicken bites paired with zesty lemon Parmesan linguine — an easy wee...
Ribeye Steak with French Onions & Mushrooms
Juicy pan-seared ribeye topped with caramelized French onions and sautéed mushrooms. Step-by-step in...
Chicken with Buttered Noodles
Easy, comforting chicken with buttered noodles — weeknight favorite with tips, variations, and step-...
Bacon-Wrapped Smokies with Brown Sugar and Butter
Sweet and savory bacon-wrapped smokies glazed with brown sugar and butter — easy appetizer perfect f...
Tater Tot Breakfast Bowl with Sausage Gravy
Hearty tater tot breakfast bowl topped with creamy sausage gravy — an easy, make-ahead comfort break...