Potsticker Soup

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

Yield: Makes 4 servings
Total:
Recipe from Sunset

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 394
  • Calories from fat: 27%
  • Protein: 22g
  • Fat: 12g
  • Saturated fat: 2.2g
  • Carbohydrate: 52g
  • Fiber: 4.3g
  • Sodium: 1128mg
  • Cholesterol: 84mg

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

Preparation

  1. 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. 2. Add potstickers and return to a boil, then reduce heat and simmer, covered, for 4 minutes.
  3. 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. 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.
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