I like to keep frozen potstickers in my freezer for an easy appetizer when I don’t feel like cooking too much. I also find that they are a great foundation for an easy yet super-delicious soup.
One thing that I love about this soup is that it comes together in minutes. You can use any types of potstickers and veggies that you like. The broth is easy to put together too.
If you have been following me for a while you know that I use chicken base for some recipes whereas other chefs might use chicken stock. You can certainly use ready-made chicken broth in this recipe; you’d just need to adjust the soy and salt ratios. The reason I use chicken base for my recipes is that it takes less shelf space and costs less money. If you do the calculation of the base versus ready-made broth you will see what I mean.
This soup reminds me of wonton soup you can get at a Chinese restaurant. Yet my version has more flavor and extra veggies that make it more nutritious. I like using frozen potstickers in this soup since they are nice in size, unlike when I make homemade version. Frozen potstickers also hold their shape better and don’t fall apart.
- 8 cups water
- 2 tbsp. roasted chicken flavored broth base
- 2 tbsp. soy sauce (start with 1 tbsp. at a time)
- 1/4 tsp. salt
- 1/4 tsp. black pepper ground
- 1 tsp. minced fresh ginger
- 1 tbsp. sesame oil
- 2 green onions, thinly sliced, about 6 tbsp.
- 1 cup carrot coins (1 large, thin slice)
- 1 16 oz. pkg. chicken potstickers (fresh or frozen)
- 3 baby bok choy, halved, washed
- 1 tbsp. soy sauce
- 1/2 tbsp. sesame oil
Mix water and the broth base in a soup pot with a whisk. Add 1 tbsp. soy sauce, sesame oil, salt, and pepper. Taste the broth, then add another 1 tbsp. of soy sauce if needed. Make sure everything is thoroughly combined.
Add 3 tbsp. of green onion, carrots, and ginger. Cover the pot and bring the mixture to a boil over medium-high heat.
Add the potstickers and cook for 7 minutes covered until the potstickers float on surface and are plump.
White the potstickers are cooking, place all bok choy ingredients in a bowl. Gently toss the mixture to combine. Heat an indoor grill and grill the bok choy, flipping once or twice for 2-3 minutes over medium-high heat to get some char.
Once the potstickers are cooked, taste for seasoning. To serve the soup, divide the broth into 6 soup bowls. Then, add 3-4 potstickers and add 1 piece of bok choy in each bowl. Sprinkle over the reserved green onion on each bowl and enjoy.
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!