Ingredients
- Frozen Potstickers: 1 bag (approximately 16-20)
- Chicken Broth: 4 cups
- Soy Sauce: 2 tablespoons
- Sesame Oil: 1 teaspoon
- Ginger, minced: 1 teaspoon
- Garlic, minced: 1 clove
- Green Onions, sliced: 2 (for garnish)
- Baby Bok Choy, chopped: 1 cup
Instructions
- Step 1: In a large pot or Dutch oven, combine the chicken broth, soy sauce, minced ginger, and minced garlic. Bring to a boil over medium-high heat.
- Step 2: Once boiling, carefully add the frozen potstickers to the broth.
- Step 3: Reduce the heat to medium and simmer for approximately 8-10 minutes, or until the potstickers are cooked through and floating.
- Step 4: Add the chopped baby bok choy during the last 2 minutes of cooking time, allowing it to wilt slightly.
- Step 5: Remove from heat and stir in the sesame oil.
- Step 6: 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 3 days.
- For best results, reheat the soup gently on the stovetop to prevent the potstickers from becoming soggy.
- A sprinkle of chili garlic sauce adds a delicious kick to each bowl!
- Don't overcrowd the pot with potstickers; cook in batches if needed to ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American