Pot Sticker Soup

By Ellan

Ingredients

• 6 cups fat-skimmed chicken broth or vegetable broth
• 2 tab. seasoned rice vinegar
• 1 tab. soy sauce
• 2 teas. minced garlic
• 1 to 1 1/4 lbs. frozen pork, chicken, or vegetable potstickers (20 to 25)
• 1 lb. baby bok choy, rinsed
• 1/2 cup shredded carrot
• 1/4 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 1 tab. toasted sesame oil

Preparation

Step 1

Combine broth, vinegar, soy sauce, and garlic in a 5 to 6 quart pan; cover and bring to a boil over high heat.

Add potstickers and return to a boil, then reduce heat and simmer, covered, for 4 minutes.

Meanwhile, trim and discard ends from bok choy, then thinly slice crosswise. Add bok choy and carrots 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 longers

Stir in green onions, cilantro and sesame seed oil. Ladle soup into bowls.