👩🍳 Instructions
Sauté Aromatics
Heat sesame oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook 2–3 minutes until fragrant.
Build Broth
Pour in broth, soy sauce, rice vinegar, and optional red pepper flakes. Bring to a gentle boil.
Cook Dumplings & Mushrooms
Drop in frozen potstickers and sliced mushrooms. Lower heat to medium-low and simmer 8–10 minutes, until potstickers are tender.
Add Greens
Stir in baby bok choy. Cook 2–3 minutes until just wilted. Taste and adjust seasoning.
Serve
Ladle soup into bowls, making sure each serving gets dumplings, mushrooms, and greens. Top with green onions, sesame seeds, and cilantro.
💡 Tips
Protein Swap: Use homemade dumplings or wontons if you like.
Spice Kick: A drizzle of chili oil adds extra heat.
Storage: Refrigerate leftovers up to 2 days; reheat gently to keep dumplings tender.
Enjoy this quick, restaurant-style bowl whenever you need something warm, nourishing, and full of flavor.
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