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1 tablespoon sesame oil
1 small onion, diced
2 garlic cloves, minced
1 teaspoon ginger, grated
6 cups chicken or vegetable broth
12 frozen potstickers or dumplings
1 cup sliced mushrooms (shiitake or button)
2 cups baby bok choy, chopped
2 tablespoons soy sauce
1 teaspoon rice vinegar
1/2 teaspoon crushed red pepper flakes (optional)
For Garnish:
Sliced green onions
Sesame seeds
Fresh cilantro
Instructions
Step 1: Sauté Aromatics
In a large pot, heat sesame oil over medium heat. Add diced onion, garlic, and grated ginger. Sauté for 2–3 minutes until fragrant and softened.
Step 2: Add Broth and Potstickers
Pour in the chicken or vegetable broth and bring to a gentle boil. Carefully add the frozen potstickers to the pot.
Step 3: Cook the Potstickers
Let the potstickers cook in the simmering broth for 5–7 minutes, stirring occasionally to prevent sticking.
Step 4: Add Mushrooms and Bok Choy
Stir in the sliced mushrooms and chopped bok choy. Cook for an additional 3–5 minutes until the vegetables are tender.
Step 5: Season the Soup
Add soy sauce, rice vinegar, and crushed red pepper flakes for flavor. Taste and adjust the seasoning as needed.
Step 6: Garnish and Serve
Ladle the soup into bowls and garnish with sliced green onions, sesame seeds, and fresh cilantro.
