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 teaspoon
- Green onions, thinly sliced 2-3
- Baby bok choy, chopped 1 cup
- White pepper 1/4 teaspoon
Instructions
- Step 1: Bring the chicken broth to a boil in a large pot or Dutch oven.
- Step 2: Add the minced ginger, soy sauce, sesame oil, and white pepper to the boiling broth.
- Step 3: Gently add the frozen potstickers to the broth and cook according to package directions, typically around 8-10 minutes, or until cooked through and floating.
- Step 4: Add the chopped baby bok choy during the last 2-3 minutes of cooking time to soften.
- Step 5: Ladle the soup into bowls, making sure each bowl has an equal amount of potstickers and bok choy.
- Step 6: Garnish with sliced green onions before serving.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the soup gently on the stovetop rather than microwaving to prevent the potstickers from becoming soggy.
- A sprinkle of toasted sesame seeds and a drizzle of chili oil adds extra flavor and visual appeal to each serving.
- Don't overcrowd the pot when cooking the potstickers; cook in batches if necessary to ensure even cooking and prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American