Pot Sticker & Bok Choy Soup

This recipe came about when I was craving bok choy (yum!) and snow peas, and we had some frozen Asian dumplings that needed to be used. Fresh, quick, and delicious.
#CookpadApron2026
Week 12
Pot Sticker & Bok Choy Soup
This recipe came about when I was craving bok choy (yum!) and snow peas, and we had some frozen Asian dumplings that needed to be used. Fresh, quick, and delicious.
#CookpadApron2026
Week 12
Steps
- 1
Prep all the vegetables.
- 2
In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the sliced mushrooms and sauté until they begin to brown. Reduce heat to medium and add the onion. Sauté until softened, about 4-5 minutes. Add garlic and ginger, cooking for another 1-2 minutes, until fragrant.
- 3
Add the chicken broth to the pot, along with soy sauce, rice vinegar, toasted sesame oil, and optional miso paste. Stir to combine, then reduce the heat to a simmer.
- 4
Gently add the frozen potstickers to the simmering broth. Let them cook for about 8 minutes, or until heated through and tender. Add the snow peas and chopped bok choy to the pot. Continue to simmer for an additional 2 minutes, until the vegetables are tender but not overcooked.
- 5
Taste the soup and adjust seasoning with more soy sauce or vinegar if needed. Ladle the soup into bowls, garnishing with chopped green onions and sesame seeds. Serve immediately while hot.
Keywords
Similar Recipes
More Recipes
-

Pinkblanket's Kitchen
-

Deep Fried Belgian-Style Potato Fries
Þór Jórmundurssón
-

Sarvat Hanif
-

Naan Recipe (30 Pieces × 100 g Each)
ChefMadanLal
-

Chipotle Veggie Breakfast Sliders
Jayden Rose
-

Caelina -

Madhumita Bishnu
-

Mad Cook
-

Naan Recipe (30 Pieces × 100 g Each)
ChefMadanLal
-

Easy Summer Breakfast Egg Skillet
Mad Cook
-

Sarvat Hanif
-

Deep Fried Belgian-Style Potato Fries
Þór Jórmundurssón
-

Pinkblanket's Kitchen



















Comments