Ingredients
- Frozen potstickers (gyoza): 1 pound
- Chicken broth: 6 cups
- Soy sauce: 2 tablespoons
- Sesame oil: 1 teaspoon
- Fresh ginger, minced: 1 tablespoon
- Garlic, minced: 2 cloves
- Green onions, thinly sliced: 2
- Baby bok choy, chopped: 1 cup
Instructions
- Step 1: In a large pot, bring the chicken broth, soy sauce, minced ginger, and minced garlic to a boil.
- Step 2: Add the chopped baby bok choy to the boiling broth and cook for about 2 minutes, or until the bok choy is slightly tender.
- Step 3: Gently add the frozen potstickers to the pot and cook according to the package instructions, usually about 5-7 minutes, or until they are heated through and cooked.
- Step 4: Remove the pot from the heat and stir in the sesame oil.
- Step 5: Ladle the soup into bowls and garnish with sliced green onions before serving.
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.
- When reheating, add a splash of fresh broth or water if needed to loosen the soup and prevent the potstickers from sticking to the bottom of the pot.
- Garnish with a sprinkle of toasted sesame seeds or a drizzle of chili garlic sauce for an extra layer of flavor and texture.
- For a richer broth, try using homemade chicken stock or adding a splash of rice wine vinegar right before serving to brighten the flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American