Potsticker Chicken Soup

Plump potstickers float about in an Asian broth, flavored with garlic and ginger and enough vegetables to add a depth of flavor. A light but very satisfying soup! A great choice for summer.

POTSTICKER CHICKEN  SOUP

1 tablespoon vegetable or canola oil

1 large leek, cleaned and chopped (white and light green parts only)

1/3 cup shredded or chopped carrots

5 ounces shiitake or white button mushrooms

½ chopped red bell pepper

1 ½ cups chopped Chinese cabbage

1 ½ teaspoons minced ginger or ginger paste

3 garlic cloves, minced (about 1 tablespoon)

1/4 cup lite soy sauce

6 cups chicken or vegetable broth

1 tablespoon toasted sesame oil

2 teaspoons “Better Than Bouillon” paste, chicken or mushroom

1 1/2 pounds frozen potstickers, wontons or dumplings (minis recommended)

1 cup finely shredded cooked chicken (rotisserie chicken makes it easy)

1/3 cup thinly sliced green onions (about 2 green onions)

sesame seeds for topping 

-Heat the vegetable or olive oil in a large soup pot or Dutch Oven, over medium heat until the oil shimmers.

-Add the leeks, carrots, mushrooms, red pepper, and the cabbage to the pot and sauté until the leeks are soft (5-8 minutes).

-Mix in the garlic and ginger, stirring until fragrant, a minute or two.

-Add the broth and soy sauce. Increase heat and bring the soup to a light boil, stirring frequently. Stir in the Better Than Bouillon paste until completely dissolved.

-Carefully add the frozen potstickers to the pot, and cook according to the directions on the package (usually just a few minutes).

-Reduce heat to low and stir in the chicken (if using) toasted sesame oil, and most of the green onions. (Reserve a few green onions for the garnish when serving.) Simmer for 5 minutes over medium-low heat.

-Serve immediately, garnishing bowls of soup with more green onions and a sprinkling of sesame seeds. Makes 6 servings.

Saute the vegetables in hot oil just under slightly tender.

Stir in the broth or the bouillon and soy sauce, then add the dumplings and allow to simmer 6 - 8 minutes until the dumplings are tender.

Stir in the chicken, sesame oil and green onions and simmer briefly. Spoon into individual bowls then garnish with more green onion and sesame seeds.