Potsticker Soup

Potsticker Soup 5

For some reason, even though it’s creeping into full-on summer here, I’ve been craving soup. Hearty Soup, spicy soup, brothy soup… the whole lot. Is it because it’s easy to make? After barely 6 months of marriage am I really giving up on 3-course dinners already? Ha, ok… those rarely ever happened to begin with.

So is it because it’s easy to eat? Lot’s of flavour and no fuss? Maybe it’s because soup is a great was to feed lots of people… but there’s only two of us. Three including the dog, but he will only eat the meat bits and he doesn’t truly appreciate it.

Really though, I think it’s my internal seasonal clock. The DC girl in me thinks it’s bitter cold outside and is instinctively trying feast on hibernation-appropriate stews by only the light of a fire as total darkness sets upon me at 5:30pm.

It’s like for those few months of the year I mentally revert to being in the English countryside in the 16th century where food is simply sustenance, a product of whatever the fall harvest brought. The purpose of which is to stay alive through the battle against winter… or in my case, to survive the chaos that is known as the threat of 2 inches of snowfall in the DMV. Hurry! Bottled water is almost sold out country-wide!!!

I can almost feel the bone-chilling breeze right now. Oh wait. That’s the air conditioner. Which I slept with on full blast, pointed directly at my face last night. Because it’s 30 degrees here… I’m talking celsius. So I guess chilli and gumbo are out of the question.

But soup still prevails in this light, brothy, potsticker creation that also satisfies that constant craving I have for asian flavors.

Asian Potsticker Soup | www.whiskeyandchanel.com

I went with a prawn potstickers to make it even more summer-y, but this works with vegetable, beef, or chicken. To make the dish totally vegan or vegetarian, sub the chicken broth for vegetable broth. Or if you can find something more out-of-the-box, I’m sure it would work too. You know I support getting a little weird with it.

Serves 6.

INGREDIENTS: 

1 package frozen gyoza (potstickers) (16-18 pieces/450 g)

2 packages low-sodium chicken broth (64 oz./8 cups)

1 cup diced carrot

1 cup diced celery

1 cup diced white onion

1 bag baby spinach 

1 1/2 Tbsp soy sauce

1 1/2 Tbsp sesame oil 

4-6 Tbsp olive oil

Spring onion (for garnish, optional)

Asian Potsticker Soup | www.whiskeyandchanel.com

PROCESS: 

In a large frying pan coated with 2-3 tablespoons olive oil, lightly fry the potstickers, rotating a few times, till golden brown and crispy, about 10 minutes. Set aside. Try not to eat them.

Asian Potsticker Soup Gyoza | www.whiskeyandchanel.com Asian Potsticker Soup Gyoza | www.whiskeyandchanel.com

In a large stock pot, add another 2-3 tablespoons olive oil and sauteé the carrot, celery and onion until translucent, 3-5 minutes.

Asian Potsticker Soup Mirepoix | www.whiskeyandchanel.com Asian Potsticker Soup Mirepoix | www.whiskeyandchanel.com

Add your chicken broth to the pot and bring to a low simmer. Once simmering, add spinach, soy sauce and sesame oil. Let simmer for another 3 minutes or so until the spinach is properly wilted.

Asian Potsticker Soup Mirepoix | www.whiskeyandchanel.com Asian Potsticker Soup Mirepoix | www.whiskeyandchanel.com

Add potstickers and serve immediately.

Easy Asian Potsticker Soup | www.whiskeyandchanel.com

The potstickers will soften after 5-10 minutes, so if you plan to have leftovers and don’t want mushy dumplings, set aside some of the fried potstickers to add in at the last minute when you reheat the soup.

Serve with beer.

Easy Asian Potsticker Soup Mirepoix | www.whiskeyandchanel.com

Cheers!

Potsticker Soup

  • Servings: 4
  • Difficulty: easy
  • Print

Potsticker Soup | whiskeyandchanel.com

Ingredients

1 package frozen gyoza (potstickers) (16-18 pieces/450g)

2 packages low-sodium chicken broth (64 oz./8 cups)

1 cup diced carrot

1 cup diced celery

1 cup diced white onion

1 bag baby spinach 

1 1/2 Tbsp soy sauce

1 1/2 Tbsp sesame oil 

4-6 Tbsp olive oil

Spring onion (for garnish, optional)

Process

In a large frying pan coated with 2-3 tablespoons olive oil, lightly fry the potstickers, rotating a few times, till golden brown and crispy, about 10 minutes. Set aside. Try not to eat them. 

In a large stock pot, add another 2-3 tablespoons olive oil and sauteé the carrot, celery and onion until translucent, 3-5 minutes.

Add your chicken broth to the pot and bring to a low simmer. Once simmering, add spinach, soy sauce and sesame oil. Let simmer for another 3 minutes or so until the spinach is properly wilted.

Add potstickers and serve immediately. 

The potstickers will soften after 5-10 minutes, so if you plan to have leftovers and don’t want mushy dumplings, set aside some of the fried potstickers to add in at the last minute when you reheat the soup.

Recipe adapted from Trader Joe’s

This entry was posted in Eats and tagged , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s