Potsticker Soup

by Robyn (April 9, 2008)

This soup recipe, built around frozen potsticker dumplings, is inexpensive, delicious, low in fat and really easy to make in large quantities (just double the recipe) – which is great, because it also reheats very well. You’ll need:

• Frozen potstickers (I like chicken potstickers from Trader Joe’s best)
• One large can (49.5 ounces) of fat-free chicken broth
• 5-7 large green onions
• 1 tablespoon of dried dill weed (or a small handful of fresh)
• 1-2 teaspoons of garlic salt
• A dash of ground black pepper

Pour the chicken broth into a large stockpot and place over low heat. Add the dill, garlic salt and pepper. Wash the green onions thoroughly, and slice, discarding the ends. Add the sliced onions to the broth. Bring broth to a rolling boil, then reduce heat and simmer for 15-20 minutes.

Add three frozen potstickers for each serving you intend to dish out, and cook over medium heat for 3 minutes. Serve immediately.

Store the remaining potstickers in the freezer. If there’s leftover broth, you can store it in the fridge for several days, reheating a serving size whenever you like. Don’t add the potstickers until right before you’re ready to eat, and never add more than you intend to eat. If they’re stored in the broth, they’ll get “soggy” and unappetizing.

If you don’t care for dill, you can experiment with other herbs to create a flavor that’s more appealing. You might prefer rosemary, or lemongrass.

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Posted in Easy Food
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