Ingredients
Scale
- 1 pound ground pork
- 1/2 cup finely chopped Napa cabbage
- 1/4 cup finely chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ginger, grated
- 1 package (36 count) potstickers (pork and vegetable preferred)
- 6 cups chicken broth
- 2 cups water
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- Chopped green onions for garnish
Instructions
- Step 1: In a large skillet, brown the ground pork over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease.
- Step 2: Add the Napa cabbage, green onions, garlic, and ginger to the skillet with the pork. Cook for 2-3 minutes, until the vegetables are softened. Stir in the soy sauce and sesame oil.
- Step 3: In a large pot or Dutch oven, combine the chicken broth, water, and 1/4 cup soy sauce. Bring to a boil. Gently add the potstickers; do not overcrowd the pot. Reduce heat to a simmer and cook for 8-10 minutes, or until the potstickers are cooked through and floating.
- Step 4: Stir in the rice vinegar and 1 tablespoon of sesame oil. Slowly whisk in the cornstarch slurry until the soup slightly thickens.
- Step 5: Ladle the soup into bowls and garnish with chopped green onions. Serve immediately.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop, adding a splash of water if needed to prevent sticking.
- Serve with a side of steamed rice or a drizzle of chili oil for an extra kick of flavor.
- For extra depth of flavor, lightly toast the sesame seeds before adding them in Step 4, releasing their nutty aroma.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American