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Potsticker Soup

Total time 20 mins
Yield Makes 4 servings
Instead of eating potstickers on their own, add this Asian favorite to soup. This recipe is quick and sure to fill you up.

Ingredients

  • 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

Nutrition Information

  • calories 394
  • caloriesfromfat 27 %
  • protein 22 g
  • fat 12 g
  • satfat 2.2 g
  • carbohydrate 52 g
  • fiber 4.3 g
  • sodium 1128 mg
  • cholesterol 84 mg

How to Make It

  1. Combine broth, vinegar, soy sauce, and garlic in a 5- to 6-quart pan; cover and bring to a boil over high heat.

  2. Add potstickers and return to a boil, then reduce heat and simmer, covered, for 4 minutes.

  3. 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.

  4. Stir in green onions, cilantro, and sesame oil. Ladle soup into bowls.

  5. 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.

  6. Note: Nutritional analysis is per serving.