Description

A cozy and filling soup made with frozen potstickers, broth, and an assortment of vegetables.

Ingredients

Main Ingredients

12 pieces frozen potstickers (pork, chicken, or veggie) (No thawing needed if frozen.)
4 cups broth (chicken or vegetable) (Chicken broth for richer flavor; vegetable broth for a lighter option.)

Aromatics

2 cloves garlic, minced
1 inch ginger, grated or finely chopped (Adjust quantity based on taste preference.)
3 stalks green onions, sliced (Save green parts for garnishing.)

Vegetables

1 cup carrots, sliced (Cut into thin slices.)
1 cup mushrooms, sliced
2 cups baby bok choy or spinach (Add at the end of cooking.)

Flavor Boosters

3 tablespoons soy sauce (Adjust to taste.)
1 tablespoon sesame oil (For richness.)
1 tablespoon rice vinegar (Add at the end for brightness.)
1 teaspoon chili oil or flakes (Optional, for heat.)

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Instructions

Preparation

Warm a little oil in a pot. Add minced garlic, grated ginger, and the white parts of your green onions. Sauté until fragrant.
Pour in your broth and bring it to a simmer.

Cooking Vegetables

Add sliced carrots and mushrooms first, as they take longer to cook.
When they are nearly tender, add baby bok choy or spinach. Season with soy sauce and sesame oil, and taste the broth.

Adding Potstickers

Gently slide in the potstickers. Keep the heat at a steady simmer to prevent them from bursting.
Cook for 6 to 8 minutes, stirring gently once or twice.

Final Touch

Add a splash of rice vinegar and chili oil before serving.
Ladle into bowls and garnish with green parts of the onions.

Notes

For the best results, avoid boiling hard as it can split the dumplings. Cut vegetables small for even cooking, and add tender greens at the end. Leftovers can be stored separately in the fridge for about 3 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: dinner, Soup
Cuisine: asian, Comfort Food