Japanese Potsticker Soup

Prep and Cook Time: about 25 minutes. Notes: Cooking time for these potstickers, or gyoza, depends on the brand you use; some take longer to cook than others (follow package directions). Potstickers are available in the frozen-food section of large supermarkets.


Makes 6 servings; about 9 cups

Recipe from


Nutritional Information

Calories 227
Caloriesfromfat 44 %
Protein 12 g
Fat 11 g
Satfat 2.3 g
Carbohydrate 22 g
Fiber 3.3 g
Sodium 1285 mg
Cholesterol 21 mg


2 tablespoons extra-virgin olive oil
1 cup diced peeled carrots (about 2 medium)
Freshly ground black pepper
6 cups chicken broth
3 slices ginger (each 1/4 in. thick)
1 cup fresh or frozen peas
1 pound frozen chicken gyoza (see Notes)
2 tablespoons soy sauce
2 tablespoons chopped fresh flat-leaf parsley
4 ounces mung bean sprouts
4 thinly sliced green onions


1. Heat olive oil over medium heat in a medium pot. Add carrots and sauté until beginning to soften, about 7 minutes. Season with pepper.

2. Add broth and ginger to pot, raise heat to high, and bring to a boil. Add fresh peas, if using; cook 2 minutes. Add gyoza to broth and return to a boil. Stir in soy sauce.

3. Cook gyoza until almost tender to the bite, 2 to 3 minutes (see Notes). Add frozen peas, if using; then cook 1 minute more. Remove ginger slices. Season soup to taste with pepper and stir in parsley. Ladle soup into shallow bowls, top with bean sprouts and green onions, and serve.

Note: Nutritional analysis is per serving.

March 2007
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