Pot sticker soup

0 likes 0 comments Recipe by Courtney Glantz

Ingredients

TJ's 100% Greek Kalamata Olive Oil (I used plain olive oil)
1 package TJ's Potstickers (Pork, Chicken, Shrimp or Vegetable...we used chicken)
1 container TJ's Mirepoix (this is simply onion, carrots, and celery diced up)
salt and pepper
2 packages TJ's Low Sodium Chicken Broth
1 bag TJ's Baby Spinach
1 tablespoon TJ's Soy Sauce
1 tablespoon TJ's Joe’s Sesame Oil
TJ's Cilantro, for garnish (optional, but oh so delicious)
1/4 teaspoon TJ's Sea Salt, or to taste

Notes

The original recipe calls to fry the potstickers first and add to the soup. Totally delicious but I found the potstickers loose their 'crunch' which is a big part of the appeal of a potsticker, in my opinion. So I prefer to make the broth part of this recipe and come time to serve, fry the potstickers fresh and pour the broth over.

Easy

Directions

1. Coat the bottom of a large frying pan with oil (about 2-3 tablespoons) and lightly fry the gyoza over medium-high heat until they get some nice browning on both sides (about 10 minutes total).

2. In a large soup pot, pour a couple tablespoons of oil and add the mirepoix (onions, celery, carrots). Saute the vegetables in the pot until the onions start to appear translucent. Season with salt and pepper, generously. Add the broth to the pot and bring to a slow simmer. When the soup gets going, toss in the spinach and add the soy sauce and sesame oil. When the soup is officially simmering, add the potstickers.

3. Serve it up in bowls and garnish with cilantro.

starters February 22, 2016 20:52

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