Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 inch ginger, minced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 4 cups water
- 1 (14 ounce) package frozen potstickers
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 green onion, thinly sliced (for garnish)
Instructions
- Step 1: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add minced ginger and garlic and sauté for about 1 minute, until fragrant.
- Step 2: Pour in chicken broth and water. Bring the mixture to a boil.
- Step 3: Gently add the frozen potstickers to the boiling broth. Reduce heat to a simmer and cook for 8-10 minutes, or until the potstickers are cooked through and heated thoroughly. Stir occasionally to prevent sticking.
- Step 4: Stir in soy sauce, rice vinegar, and sesame oil. Taste and adjust seasonings as needed.
- Step 5: Ladle the soup into bowls and garnish with sliced green onions. Serve immediately.
Notes
- Leftovers store beautifully in the fridge for up to 3 days; simply reheat gently on the stovetop or in the microwave, adding a splash of water if needed to prevent dryness.
- For a zestier kick, add a squeeze of fresh lime juice to each bowl before garnishing.
- To make it a complete meal, serve with a side of steamed rice or a simple green salad.
- Don't overcrowd the pot when adding the potstickers; ensure they have enough space to cook evenly and avoid sticking together for perfectly plump dumplings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American