Hey there! So, have you ever had one of those days when you’re just rummaging through the fridge, hoping for inspiration to strike? Well, that’s how I stumbled upon this potsticker soup recipe. It was a chilly evening, and all I had were some leftover potstickers and a lonely bunch of bok choy. A little tinkering in the kitchen, and voilà, a new family favorite was born! (Though, admittedly, there were a few trials that were… less successful!)
Why You’ll Love This
I whip this up whenever I need a little comfort food that doesn’t take ages to prepare. My family goes bananas for it because it’s got all the savory goodness of potstickers, plus the freshness of bok choy and mushrooms. And you know what? Even my picky eater gives it a thumbs up! (That’s a rare feat in itself!)
Ingredients
- 8-10 frozen potstickers (any kind you like – my grandmother swears by pork, but really, they’re all tasty)
- 2 tablespoons of sesame oil (or olive oil if you’re out)
- 4 cups chicken broth (vegetable broth works too in a pinch)
- 1 cup sliced mushrooms (shiitake or button – both do the trick)
- 1 bunch bok choy, chopped
- 2 cloves garlic, minced
- A splash of soy sauce (for that umami punch)
- Sliced green onions and sesame seeds for garnish (optional, but fancy!)
Directions
- Start by heating the sesame oil in a large pot over medium heat. Toss in the garlic and sauté until it’s fragrant (just a minute or two – don’t let it burn!).
- Add the mushrooms and stir them around until they get a little color. This is where I usually sneak a taste. (Quality control, right?)
- Pour in the chicken broth and bring it to a gentle simmer. Carefully drop in the potstickers, letting them cook for about 5 minutes. And don’t worry if they look a bit weird at this stage – mine always do!
- Throw in the bok choy and let everything simmer until it’s tender, which is about another 3-4 minutes. Sprinkle in a splash of soy sauce and give everything a good stir.
- Serve hot with green onions and sesame seeds on top if you’re feeling extra.
Notes
If the broth feels too bland, just add a bit more soy sauce or even a dash of fish sauce. I once tried lemon juice, but that was a misstep. Lesson learned!
Variations
I once added a beaten egg during the last minute of cooking, sort of like egg drop soup. It was hit or miss, depending on who you ask! My partner liked it, my youngest did not. I also tried throwing in some chili flakes for heat – that was a keeper!
Equipment
Don’t have a large pot? No worries, use a deep frying pan instead, just be careful with those potstickers. They can be sneaky and spill out if you’re not watching!
Storage
This soup actually keeps well in the fridge for a couple of days, though honestly, in my house it never lasts more than a day!
Serving Suggestions
I love serving this with a side of crusty bread to mop up the last drops. My oldest swears by a dollop of chili garlic sauce on top, which I admit, adds a nice kick!
Pro Tips
Don’t rush cooking the potstickers; I tried once in a hurry, and they ended up a bit doughy. Take your time – your taste buds will thank you!
FAQ
Q: Can I use fresh potstickers instead of frozen? A: Definitely! Just reduce the cooking time slightly.
Q: What if I don’t have bok choy? A: You can swap it out for spinach or napa cabbage. It changes the flavor a bit, but hey, variety is the spice of life!
Q: Is this soup freezable? A: It can be frozen, but those potstickers might get a bit mushy when reheated. It’s still tasty, just not as firm.