Potsticker Soup
by Robyn
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.
Related posts:
- Sunday Dinner: Easy Paella
- Sunday Dinner: Pan seared chicken and steamed green beans
- Sunday Dinner: Coconut Curry Chick Peas and Mango Salad
- Sunday Dinner: Chicken parmesan, garlic pasta and veggies
- Sunday Dinner: Garlic Sesame Chicken Tenders
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Posted in Easy Food on April 9, 2008
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April 9th, 2008 at 3:44 pm
I hate to admit it, but I don’t even know what a potsticker is. It looks a little like a frozen dumpling, or some form of pasta/ravioli type of thing? It sounds good though (if I can get bold with the potstickers), very similar to an egg-drop soup.
April 11th, 2008 at 10:53 pm
It is a type of dumpling, Tia. Sometimes they’re also called gyoza. The more traditional way to eat them is steamed or fried, with a dipping sauce, but they work great in soup. If you can’t find potstickers/gyoza at your local grocery store, I think any other kind of frozen dumpling would work. I hope you’ll try out the recipe.