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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Instead of eating potstickers on their own, add this Asian favorite to soup. This recipe is quick and sure to fill you up. Ingredients:
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 |
Directions:
1. Combine broth, vinegar, soy sauce, and garlic in a 5- to 6-quart pan; cover and bring to a boil over high heat.
2. Add potstickers and return to a boil, then reduce heat and simmer, covered, for 4 minutes.
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.
4. Stir in green onions, cilantro, and sesame oil. Ladle soup into bowls.
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.
6. Note: Nutritional analysis is per serving.
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