Ingredients
- Chicken Broth: 4 cups
- Frozen Potstickers (any flavor): 12-16
- Soy Sauce: 2 tablespoons
- Sesame Oil: 1 teaspoon
- Green Onions, thinly sliced: 2
- Baby Bok Choy, chopped: 1 cup
- Ginger, minced: 1 teaspoon
- Chili Garlic Sauce: 1/2 teaspoon (optional)
Instructions
- Step 1: In a medium pot, bring the chicken broth and minced ginger to a boil over medium-high heat.
- Step 2: Gently add the frozen potstickers to the boiling broth. Reduce heat to medium and cook according to package directions, usually about 5-7 minutes, or until potstickers are cooked through and floating.
- Step 3: Stir in the soy sauce, sesame oil, and chili garlic sauce (if using).
- Step 4: Add the chopped baby bok choy to the soup during the last 2 minutes of cooking time to wilt slightly.
- Step 5: Ladle the potsticker soup into bowls and garnish with sliced green onions before serving.
Notes
- Leftover soup can be stored in an airtight container in the refrigerator for up to 2 days, but the potstickers may become softer.
- Reheat gently on the stovetop over mediumlow heat, adding a splash of water if needed to loosen the broth.
- For a heartier meal, add shredded cooked chicken or shrimp to the soup along with the bok choy.
- A dash of rice vinegar brightens the flavors; add it right before serving for an extra zing!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American