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.

Yield: Makes 6 servings; about 9 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 227
  • Calories from fat: 44%
  • Protein: 12g
  • Fat: 11g
  • Saturated fat: 2.3g
  • Carbohydrate: 22g
  • Fiber: 3.3g
  • Sodium: 1285mg
  • Cholesterol: 21mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
  4. Note: Nutritional analysis is per serving.
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