Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup water
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 pound frozen potstickers
- 1/4 cup chopped green onions, for garnish
Instructions
- Step 1: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Step 2: Pour in the chicken broth and water. Add the diced tomatoes (undrained), soy sauce, and sesame oil. Bring the mixture to a boil.
- Step 3: Once boiling, gently add the frozen potstickers to the pot. Reduce heat to a simmer, cover, and cook for 8-10 minutes, or until the potstickers are cooked through and heated thoroughly. Stir occasionally to prevent sticking.
- Step 4: Taste and adjust seasonings as needed. You may want to add more soy sauce or sesame oil for extra flavor.
- Step 5: Ladle the soup into bowls and garnish with chopped green onions before serving.
Notes
- Leftovers are best stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to prevent dryness.
- Serve with a side of steamed rice to soak up the delicious broth.
- For extra depth of flavor, lightly brown the potstickers in a pan before adding them to the soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American