My Potsticker Soup is brimming with the most delicious umami flavors and delicate but crunchy veggie textures.
You will love the rich mushroom taste and aromatics from the garlic, ginger, and green onion. Potstickers (gyozas) and bok choy make the coziest combination swirled in a wholesome broth. Finished with toasted sesame and chili oil, it’s honestly so delicious.
If you’re anything like me, an easy mid-week recipe like this Potsticker Soup is life-changing. It offers loads of flavor, fiber, and nourishing ingredients in only 15 minutes. Let’s go!
If you loved this recipe, check out my roundup of 31 Asian recipes for dinner!
Ingredients
Gather up these nourishing ingredients to make your Potsticker Soup:
- Toasted sesame oil: Adds a rich, nutty flavor that is honestly addictive.
- Ginger and garlic: Use freshly minced ginger and garlic rather than powdered.
- Shiitake mushrooms: I adore these umami-loaded and “meaty” mushrooms in the soup.
- Vegetable stock: I like to use a low-sodium, good-quality veggie broth.
- Soy sauce: Adds saltiness and yummy flavor.
- Green onions: These are optional, but they’re light and fresh-tasting as opposed to regular onions.
- Frozen gyozas: You can pan-fry them first for added texture, or pop them straight in.
- Carrot: Prepare them by slicing them into thin strips.
- Baby bok choy: Boy choy soaks up the flavor from the broth in this recipe.
- Toasted sesame seeds: For the garnish.
- Chili oil: Optional, but I love the HEAT it adds.
See recipe card for quantities.
Instructions
This is my 3-step method for this easy Potsticker Soup:
- Step 1: Stir in the mushrooms and cook for 3–4 minutes, or until they soften. If the mixture gets too dry, add a splash of water.
- Cook the gyoza in a little olive oil to crisp up the bottom.
- Step 3: Add the stock, soy sauce, spring onions, carrot, and bok choy. Bring everything to a gentle simmer. Season. Add the gyoza a minute before the soup is finished, and top with sesame seeds and a drizzle of chili oil.
Hint: Use a good quality, heavy-based pan like this one to saute the gyoza in.
Substitutions
I love a little twist – check out these delicious versions of my Potsticker Soup:
Baby bok choy: Use baby spinach or shredded napa cabbage instead.
Vegetable Stock: Make it with chicken or mushroom broth.
Gyoza: Wontons or mini dumplings work well, too.
Variations
Giving the visitor ideas on how they can change this recipe to better suit them. I love a little twist – check out these delicious versions of my Potsticker Soup:
Noodle-boosted soup: Include a handful of rice noodles or soba noodles in the last few minutes of cooking for a heartier bowl that feels like a full meal.
Spicy miso version: Stir in 1–2 tablespoons of white miso paste with the broth for added umami. Add a spoonful of chili garlic sauceorgochujang for heat.
Coconut curry potsticker soup: Add 1 tablespoon Thai red curry paste and 1 cup of coconut milk to the broth. Use lime juice and fresh cilantro to finish for a Thai-inspired twist.
Equipment
Aside from a chopping board and a knife, I used a heavy-bottomed pot, a spatula, and a saute pan in this recipe.
Storage
Leftover potsticker soup can be stored in an airtight container in the refrigerator for up to 2 days. The gyoza may soften further as they sit in the broth, so for the best texture, enjoy soon after cooking.
This recipe is not freezer-friendly, as the gyoza and vegetables can become mushy when thawed.
Top tip
For crispier gyoza with more texture contrast, pan-fry them first in a nonstick skillet with a little oil before adding to the soup—just simmer them in the broth for a minute at the end to heat through.
FAQ
Partly - you can prep the broth and veggies ahead, but add the gyoza just before servin to prevent them from getting soggy. Store them separately if you want to reheat portions later.
Pairing
These are my favorite dishes to serve with [this recipe]:
Potsticker Soup
Ingredients
- 2 tablespoon toasted sesame oil
- 1.5 tablespoon ginger minced
- 3 garlic cloves minced
- 5 oz shiitake mushrooms sliced
- 6 cups vegetable stock
- 2 tablespoon soy sauce
- 3 green onions finely sliced
- 1 bag frozen gyozas 9.5oz
- 1 medium carrot thin julienne strips ( 3oz)
- 2 baby boy choy wedges (15.2oz)
- Salt and pepper to taste
- 2 teaspoon toasted sesame seeds
- Chili oil to taste
Instructions
- Heat 2 tablespoon toasted sesame oil in a pot over medium heat. Add ginger and garlic and sauté for 1 min until fragrant.
- Add mushrooms and cook for 3 - 4 mins until soft. Add a splash of water if dry.
- Add stock, soy sauce, spring onions, carrot, bok choy and bring to a simmer. Add gyoza (option to sauté in a little olive oil in a non-stick pan first if you like them crispier, I did) and cook for 3 - 4 mins until soft. If sautéing first, cook in stock for 1 minute to warm through.
- Adjust seasoning to taste and top with sesame seeds and chili oil.
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