Potsticker Soup with Mushrooms & Bok Choy

Ingredients:

12–16 frozen potstickers (dumplings) (pork, chicken, or vegetable)
1 tablespoon vegetable oil
1 tablespoon sesame oil (optional, for extra flavor)
3 garlic cloves, minced
1 teaspoon ginger, grated
8 cups (2 liters) chicken or vegetable broth
2 tablespoons soy sauce
1 tablespoon rice vinegar Butter Biscuits
1 teaspoon chili garlic sauce or sriracha (optional, for spice)
8 oz (225g) mushrooms, sliced (shiitake, cremini, or button)
2 heads of baby bok choy, chopped
2 green onions, thinly sliced (for garnish)
Fresh cilantro, for garnish (optional)

Instructions:

Step 1: Sauté the Aromatics
Heat the vegetable oil and sesame oil in a large pot over medium heat.
Add the garlic and ginger and sauté for 1–2 minutes until fragrant.
Step 2: Build the Broth Garlic Butter Steak with Cheesy Herb Pasta
Pour in the chicken or vegetable broth. Stir in the soy sauce, rice vinegar, and chili garlic sauce (if using).
Bring the mixture to a gentle boil.
Step 3: Cook the Mushrooms and Bok Choy
Add the sliced mushrooms to the broth and simmer for 5 minutes, or until tender.
Stir in the chopped bok choy and simmer for another 3–4 minutes until the bok choy is wilted.
Step 4: Add the Potstickers
Carefully add the frozen potstickers to the soup. Simmer according to the package instructions, usually 5–7 minutes, until the potstickers are cooked through.
Step 5: Garnish and Serve
Ladle the soup into bowls, ensuring each bowl gets a few potstickers and plenty of vegetables.
Garnish with sliced green onions and fresh cilantro, if desired. Serve hot. Billion Dollar Buttery Biscuits