Ingredients
Scale
- Frozen Potstickers (gyoza or dumplings) 1 pound
- Chicken Broth 6 cups
- Soy Sauce 2 tablespoons
- Sesame Oil 1 teaspoon
- Fresh Ginger, minced 1 tablespoon
- Garlic, minced 1 clove
- Green Onions, sliced 2 stalks
- Baby Bok Choy, chopped 1 cup
Instructions
- Step 1: In a large pot or Dutch oven, bring the chicken broth to a boil over medium-high heat.
- Step 2: Add the minced ginger and garlic to the boiling broth. Reduce heat to medium and simmer for 5 minutes to infuse the broth with flavor.
- Step 3: Gently add the frozen potstickers to the simmering broth. Cook according to package directions, usually about 8-10 minutes, or until they are cooked through and floating.
- Step 4: Stir in the soy sauce, sesame oil, and chopped baby bok choy. Cook for another 2 minutes until the bok choy is slightly wilted.
- Step 5: Ladle the soup into bowls, making sure each bowl has a generous portion of potstickers and bok choy.
- Step 6: Garnish with sliced green onions and serve immediately.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 2 days, keeping in mind the potstickers will soften over time.
- For best results when reheating, gently warm the soup over low heat on the stovetop, adding a splash of extra broth if needed to loosen it up.
- Serve with a side of chili garlic sauce or a sprinkle of red pepper flakes for an extra kick of flavor.
- For a richer broth, lightly pan-fry the ginger and garlic in sesame oil before adding them to the chicken broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American