Potsticker Soups On Food

QUICK POT STICKER SOUP

Steps:

• Heat 1 tablespoon of sesame oil in a large pot over medium heat. Stir in the chopped onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken broth, green onions, and remaining sesame oil. Bring to a boil over high heat, and season to taste with salt and pepper.
• Reduce the heat to medium, and add the frozen pot stickers and stir-fry vegetables. Cook until the pot stickers float, about 8 minutes.

EASY POT STICKER SOUP

Steps:

• In a 4-qt. slow cooker, combine the first 9 ingredients. Stir in broth. Cook, covered, on low until vegetables are tender, 5-6 hours. Add pot stickers; cook, covered, on high until heated through, 15-20 minutes. If desired, sprinkle with chow mein noodles before serving.

POTSTICKER SOUP

Steps:

• Heat the vegetable or olive oil in a 4 quart Dutch oven or soup pot over medium heat until the oil shimmers.
• Add the leeks, carrots, garlic, mushrooms, and the firm baby bok choy stems (reserve the leaves for later) to the pot and saute until the leeks are soft (about 5 minutes).
• Add the soy sauce, broth (and water if using) and sesame oil. Increase heat and bring the soup to a light boil, stirring frequently.
• If using, stir in the Better Than Bouillon paste until completely dissolved.
• Carefully add the frozen potstickers to the pot, and cook according to the boil instructions on the packaging (usually just a few minutes).
• Reduce heat to low and stir in the reserved baby bok choy leaves and most of the green onions (reserve about a tablespoon for the soup bowl).
• Serve immediately, topping bowls of soup with more green onions and a sprinkling of sesame seeds.

LING LING POT STICKER SOUP

Steps:

• In a large pot combine broth and water. Bring to a boil. Add frozen Ling Ling Pot Stickers. Return to a boil and cook 4 minutes, stirring occasionally.
• Add frozen vegetables, ginger and scallions. Cook 4 minutes.
• In the meantime, mix Ling Ling Potsticker Sauce with cornstarch in a small bowl.
• Add the sauce mixture to the soup and bring to a simmer. Season with salt and pepper. Garnish with a few more scallions.