Instead of eating potstickers on their own, add this Asian favorite to soup. This recipe is quick and sure to fill you up.
Sunset APRIL 2005
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.
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.
Note: Nutritional analysis is per serving.
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