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Potsticker Soup

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Ingredients

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Here’s what you’ll need to make Potsticker Soup:

  • 12–16 frozen potstickers (store-bought or homemade)
  • 6 cups chicken or vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 garlic cloves, minced
  • 1-inch piece of fresh ginger, sliced thin
  • 2 green onions, chopped (for garnish)
  • 1 cup bok choy or spinach, chopped
  • 1 carrot, julienned
  • 1 tablespoon hoisin sauce (optional)
  • 1 tablespoon chili paste (optional, for spice)

Instructions

Cook the Potstickers:

  1. Pan-Fry the Potstickers: Heat a large skillet or wok over medium-high heat. Add a bit of oil and arrange the frozen potstickers in the skillet. Cook for about 2-3 minutes on each side, or until they are golden brown and crispy. Set them aside on a plate once cooked.

Prepare the Broth:

  1. Saute Garlic and Ginger: In a large pot, heat a tablespoon of sesame oil over medium heat. Add the minced garlic and thinly sliced ginger. Sauté for about 1-2 minutes, or until fragrant.
  2. Add the Broth and Seasonings: Pour in the chicken or vegetable broth. Stir in soy sauce, rice vinegar, hoisin sauce (if using), and chili paste (if you like it spicy). Bring the broth to a gentle simmer and let it cook for 5-7 minutes to allow the flavors to meld.

Assemble the Soup:

  1. Add the Veggies: Stir in the chopped bok choy or spinach and julienned carrot. Let the soup simmer for another 3-4 minutes, or until the vegetables are tender.
  2. Add the Potstickers: Carefully add the cooked potstickers to the simmering broth. Let them heat through for 2-3 minutes.

Serve the Soup:

  1. Garnish and Serve: Ladle the soup into bowls and garnish with chopped green onions. Serve hot and enjoy the cozy, flavorful soup.

Nutrition

Find it online: https://succulentrecipes.com/potsticker-soup/