Ingredients
Scale
- Frozen potstickers (gyoza, jiaozi) 42 pieces (about 24 oz)
- Chicken broth 8 cups
- Soy sauce 2 tablespoons
- Sesame oil 1 tablespoon
- Fresh ginger, minced 1 tablespoon
- Green onions, thinly sliced 1/4 cup
- Baby bok choy, chopped 2 cups
- Shiitake mushrooms, sliced 1 cup
Instructions
- Step 1: Bring the chicken broth to a boil in a large pot.
- Step 2: Add the soy sauce, sesame oil, and minced ginger to the boiling broth.
- Step 3: Gently add the frozen potstickers to the broth. Cook according to package directions, usually about 5-7 minutes, or until they are heated through and floating.
- Step 4: Add the chopped baby bok choy and sliced shiitake mushrooms to the soup during the last 2 minutes of cooking time, until the bok choy is wilted and the mushrooms are slightly softened.
- Step 5: Ladle the soup into bowls, ensuring each serving has a good portion of potstickers, bok choy, and mushrooms.
- Step 6: Garnish with sliced green onions and serve immediately.
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, adding a splash of water if needed.
- Serve with a side of chili garlic sauce for an extra kick of flavor.
- Don't overcrowd the pot with potstickers; cook in batches if necessary to ensure even cooking and prevent them from sticking together.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American