Potsticker Soup

Name: Potsticker Soup
Ingredients: 6 cups fat-skimmed chicken broth or vegetable broth; 2 tablespoons seasoned rice vinegar; 1 tablespoon soy sauce; 2 teaspoons minced garlic; 1 to 1 1/4 pounds frozen pork, chicken, or vegetable potstickers (20 to 25); 1 pound baby bok choy, rinsed; 1/2 cup shredded carrot; 1/4 cup thinly sliced green onions; 1/4 cup chopped fresh cilantro; 1 tablespoon toasted sesame oil

10 ingredients

6 steps

Ingredients

6 cups fat-skimmed chicken broth or vegetable broth
2 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
2 teaspoons minced garlic
1 to 1 1/4 pounds frozen pork, chicken, or vegetable potstickers (20 to 25)
1 pound baby bok choy, rinsed
1/2 cup shredded carrot
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 tablespoon toasted sesame oil

Directions

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.
5

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.
6

Note: Nutritional analysis is per serving.