Potsticker Soup with Mushrooms & Bok Choy 🥟🍄🥬


 

  1. Pour in the chicken or vegetable broth, soy sauce, and rice vinegar (if using).
  2. Bring to a gentle boil, then reduce to a simmer.

Step 3: Cook the Vegetables

  1. Add the mushrooms and carrots to the simmering broth. Cook for 5 minutes, or until the mushrooms are tender.
  2. Stir in the bok choy and let it wilt for about 2 minutes.

Step 4: Add the Potstickers

  1. Gently add the frozen potstickers to the soup, ensuring they are submerged in the broth.
  2. Simmer for 5-7 minutes, or until the potstickers are fully cooked and floating.

Step 5: Serve

  1. Ladle the soup into bowls, ensuring each serving has a good mix of potstickers, vegetables, and broth.
  2. Garnish with sliced green onions and a sprinkle of chili flakes or sesame seeds if desired.

Why You’ll Love This Recipe

  • Quick and Easy: Minimal prep and ready in under 30 minutes.
  • Balanced: Combines protein, vegetables, and carbs in one delicious bowl.
  • Customizable: Use your favorite dumplings or add extra vegetables like spinach or snap peas.

Pro Tips

  1. Crispier Dumplings: Pan-fry the potstickers first before adding them to the soup for extra texture.
  2. Add Depth: Stir in a teaspoon of miso paste or a splash of fish sauce for more umami flavor.
  3. Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days, reheating gently to avoid overcooking the potstickers.

This Potsticker Soup with Mushrooms & Bok Choy is the ultimate fusion of simplicity and comfort. A dish that warms you from the inside out! 🥟🍄🥬✨

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