6 cups fat-skimmed chicken broth or vegetable broth
2 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
2 teaspoons minced garlic
1 to 1 1/4 pounds frozen pork, chicken, or vegetable potstickers (20 to 25)
1 pound baby bok choy, rinsed
1/2 cup shredded carrot
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 tablespoon toasted sesame oil
How to Make It
Combine broth, vinegar, soy sauce, and garlic in a 5- to 6-quart pan; cover and bring to a boil over high heat.
Add potstickers and return to a boil, then reduce heat and simmer, covered, for 4 minutes.
Meanwhile, trim and discard ends from bok choy, then thinly slice crosswise. Add bok choy and carrot to soup and return to a simmer. Cook until potstickers are no longer pink in the center (cut to test) and dough is tender to bite, 2 to 4 minutes longer.
Stir in green onions, cilantro, and sesame oil. Ladle soup into bowls.
Wine pairing: Viognier's blend of sweet-seeming fruit, spice, and herbs is a good bridge to the soup. Dry Riesling is another great partner.
Yum!!! Prepared as directed except I didn't have enough rice vinegar, only about 1 tbsp. Used only 16 potstickers as they are huge! Plenty of leftovers for tonight - just adding another can of chx broth. Really easy and really good and comforting.l
Yum! The perfect blend of ingredients for a quick soup. I simmered the broth with the garlic first, then strained out the pieces. I added cut up zucchini and carrots, instead of bok choy and cilantro. Very good.
Great recipe to substitute items that you don't have. No rice wine vinegar, no bok choy, no cilantro in stock. Used 1/2 amt of cider vinegar, fresh mushrooms and snow peas. Only a little sesame oil, as it goes a long way at my house. Made this on a rainy evening, and it was a hit.
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