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Potsticker Soup





Yields
Makes 4 servings



Total Time
20 mins

Instead of eating potstickers on their own, add this Asian favorite to soup. This recipe is quick and sure to fill you up.

 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
Step 1
1

Combine broth, vinegar, soy sauce, and garlic in a 5- to 6-quart pan; cover and bring to a boil over high heat.

Step 2
2

Add potstickers and return to a boil, then reduce heat and simmer, covered, for 4 minutes.

Step 3
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.

Step 4
4

Stir in green onions, cilantro, and sesame oil. Ladle soup into bowls.

Step 5
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.

Step 6
6

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 394Calories from Fat 27
% Daily Value *
Total Fat 12g19%

Saturated Fat 2.2g12%
Cholesterol 84mg29%
Sodium 1128mg47%
Total Carbohydrate 52g18%

Dietary Fiber 4.3g18%
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.