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Potsticker & Vegetable Soup

Skip the frying pan and make a full meal out of store-bought dumplings with this quick and easy 30-minute soup. Shao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking. Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets.

Active Time
30 mins
Total Time
30 mins
Yield
Serves 4

How to Make It

1. Step
Cut scallion whites into 2-inch pieces. Thinly slice 1/4 cup of the greens. Separate cilantro stems and leaves. Measure 1/4 cup of the stems and coarsely chop 1/4 cup of the leaves. Set aside the scallion greens and cilantro leaves (reserve any extra for another use).
2. Step
Heat 1 tablespoon oil in a large pot over high heat. Add the scallion whites, cilantro stems, garlic, ginger, lemongrass and dried chile; cook, stirring occasionally, until charred in spots, 3 to 4 minutes. Add rice wine (or sherry) and cook, scraping up any browned bits with a wooden spoon, until mostly evaporated, about 1 minute. Add broth, cover and cook for 10 minutes.
3. Step
Using a slotted spoon, remove the solids from the broth and discard. Add potstickers (or dumplings) to the broth, cover and return to a simmer. Cook for 4 minutes. Stir in spinach and edamame; remove from heat and let stand, covered, for 1 minute. Stir in soy sauce. Serve topped with the reserved scallion greens and cilantro leaves, the remaining 2 tablespoons oil and chile slices, if desired.

Ingredients

  • 1 bunch scallions, trimmed
  • 1 bunch fresh cilantro
  • 3 tablespoons toasted sesame oil, divided
  • 4 cloves garlic, smashed
  • 1 (2 inch) piece fresh ginger, sliced
  • 1 (2 inch) piece lemongrass, bruised
  • 1 dried red chile
  • ¼ cup Shao Hsing rice wine or dry sherry
  • 6 cups low-sodium chicken broth or "no-chicken" broth
  • 1 (20 to 24 ounce) package frozen potstickers or dumplings
  • 1 (5 ounce) package baby spinach
  • 1 ½ cups frozen shelled edamame
  • 2 tablespoons reduced-sodium soy sauce
  • 1 Sliced fresh red chile

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