Ingredients

1 tablespoon vegetable oil

1 small onion, diced

2 cloves garlic, minced

1 inch piece of ginger, grated

6 cups chicken or vegetable broth

2 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon rice vinegar

1 cup mushrooms, sliced

2 cups bok choy, chopped

1 cup carrots, julienned

1 cup snap peas, trimmed

20 frozen potstickers (chicken, pork, or vegetable)

2 green onions, sliced for garnish

Fresh cilantro, for garnish

Salt and pepper, to taste

Instructions

Step 1: Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until translucent.

Step 2: Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Step 3: Pour in the chicken or vegetable broth, and bring to a gentle simmer.

Step 4: Add the soy sauce, sesame oil, and rice vinegar, stirring to combine the flavors in the broth.

Step 5: Add the sliced mushrooms, chopped bok choy, julienned carrots, and snap peas to the pot. Cook for about 5-7 minutes, or until the vegetables are tender but still vibrant in color.

Step 6: Gently add the frozen potstickers to the soup and let them cook for about 6-8 minutes, or until they are heated through and floating to the top.

Step 7: Taste the broth and adjust seasoning with salt and pepper as needed.

Step 8: Serve the soup hot, garnished with sliced green onions and fresh cilantro.

Tips & Variations

For a spicier kick, add a splash of chili oil or a pinch of red pepper flakes to the broth.

Swap bok choy for baby spinach or kale if preferred.

Use homemade potstickers for extra flavor and texture, or substitute with cooked dumplings.

To make it vegetarian, use vegetable broth and vegetable-based potstickers.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, heat gently on the stove to avoid overcooking the potstickers and vegetables. It’s best enjoyed fresh but can be frozen without the potstickers for up to 1 month; add fresh potstickers when reheating.

FAQs

Can I use fresh potstickers instead of frozen?

Yes, fresh potstickers can be added directly to the soup. They will cook faster than frozen ones, so reduce the cooking time to about 3-4 minutes or until they float to the top.

What type of broth is best for this soup?

Either chicken or vegetable broth works well. Choose a broth that suits your dietary preferences and adds the base flavor you want. Homemade broth will enhance the soup’s richness, but high-quality store-bought broth is convenient and tasty.