Ingredients
- Frozen potstickers (gyoza): 1 pound
- Chicken broth: 6 cups
- Soy sauce: 2 tablespoons
- Sesame oil: 1 teaspoon
- Fresh ginger, minced: 1 tablespoon
- Garlic, minced: 2 cloves
- Green onions, thinly sliced: 2
- Baby bok choy, chopped: 1 cup
Instructions
- Step 1: In a large pot, bring the chicken broth to a boil over medium-high heat.
- Step 2: Add the minced ginger and garlic to the boiling broth. Reduce heat to medium and simmer for 5 minutes to infuse the broth with flavor.
- Step 3: Gently add the frozen potstickers to the simmering broth. Cook according to package directions, typically 5-7 minutes, or until they are heated through and cooked.
- Step 4: Stir in the soy sauce and sesame oil.
- Step 5: Add the chopped baby bok choy to the soup and cook for another 1-2 minutes, or until the bok choy is tender-crisp.
- Step 6: Ladle the soup into bowls and garnish with sliced green onions before serving.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 2 days.
- For best results when reheating, gently simmer on the stovetop, adding a splash of water if needed to loosen the broth.
- A sprinkle of toasted sesame seeds adds a delightful crunch and nutty flavor to each bowl.
- Don't overcrowd the pot when cooking the potstickers; cook in batches if necessary to ensure they cook evenly and don't stick together.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American