Ingredients
- Frozen potstickers (gyoza or dumplings): 42 (about 6 per serving)
- Chicken broth: 8 cups
- Soy sauce: 3 tablespoons
- Sesame oil: 1 tablespoon
- Fresh ginger, minced: 1 tablespoon
- Garlic, minced: 2 cloves
- Baby bok choy, chopped: 6 cups
- Green onions, thinly sliced: 1/2 cup
Instructions
- Step 1: In a large pot or Dutch oven, combine the chicken broth, soy sauce, sesame oil, minced ginger, and minced garlic. Bring to a boil over medium-high heat.
- Step 2: Once boiling, reduce the heat to medium and gently add the frozen potstickers to the broth.
- Step 3: Cook the potstickers according to package directions, usually around 8-10 minutes, or until they are heated through and cooked.
- Step 4: Add the chopped baby bok choy to the pot and cook for an additional 2-3 minutes, or until the bok choy is wilted and tender-crisp.
- Step 5: Ladle the soup into bowls, making sure each bowl has approximately 6 potstickers.
- Step 6: Garnish with sliced green onions before serving.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium heat, or in the microwave, until warmed through, being careful not to overcook the potstickers.
- For an extra layer of flavor, drizzle a tiny bit more sesame oil over each bowl just before serving.
- Don't overcrowd the pot when cooking the potstickers; cook in batches if necessary to ensure even cooking and prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American