Instead of eating potstickers on their own, add this Asian favorite to soup. This recipe is quick and sure to fill you up.
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.