Potsticker Soup

  • 8 c. broth (I used homemade turkey broth)
  • 2 green onions, thinly sliced (white section for cooking, green for garnish)
  • 2 tsp. minced garlic
  • 1 tsp. minced ginger
  • 1 T. dark sesame oil
  • 1 T. dark soy sauce (I used a thick mushroom soy sauce)
  • 1 beet, julienned (I used a candy cane beet)
  • 1 large carrot, julienned
  • 10 oz. frozen potstickers (I used pork and vegetable)

In a stockpot, combine the broth, white part of the green onions, garlic, ginger, sesame oil, and soy sauce. Heat until simmering and allow to cook for 5 minutes before straining out the white part of the green onions. Add the beet, carrot, and frozen potstickers. Return to a simmer and cook until the potstickers float to the top of the pot.

To serve, ladle the soup — being generous with apportioning the potstickers — into bowls and garnish generously with the green part of the green onions.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
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