The soup is on with supermarket pot stickers
This soup makes a quick weeknight meal. At the heart of the flavor profile are storebought frozen pot stickers. These Asian dumplings are available at most supermarkets, as well as Trader Joe's and Costco. Some are filled with a chicken and vegetable mixture; others boast a mix of pork and veggies.
In this easy-to-prepare soup I've used carrots and celery, because I always have those vegetables on hand for an emergency meal. Feel free to change up the vegetables, using snow peas, quartered baby bok choy or sliced shiitake mushrooms.
Easy pot sticker soup
INGREDIENTS
• 2 tablespoons vegetable oil or olive oil
• 5 green onions, root end removed, thinly sliced crosswise, white and light green slices separated from dark stalk slices, divided use
• 2 medium carrots, peeled, cut into 3⁄8-inch dice
• 2medium celery stalks, cut into thin crosswise slices, see cook's notes
• 2teaspoons grated fresh ginger
• 1⁄4 teaspoon dried red pepper flakes
• 6 cups chicken broth
• 12store-bought frozen pot stickers (Asian-style dumplings)
• 2 tablespoons soy sauce
• 2 teaspoons fresh lime juice, plus more if needed
• Optional garnish: 2 tablespoons chopped fresh cilantro Cook's notes: If celery stalks are large, cut them in half lengthwise, and then cut into crosswise slices.
DIRECTIONS
1. On medium-high heat, heat oil. Add white and light green onion slices, carrots and celery. Cook 2minutes, stirring occasionally. Lower heat to medium and add ginger and red pepper flakes.
Stir to combine and cook 1 to 2 minutes. Add broth and turn heat to high. Bring to a boil.
2. Add frozen pot stickers and reduce heat to medium or mediumlow and maintain a simmer for 10 to 15minutes until pot stickers are cooked through. Remove from heat and stir in soy sauce and lime juice. Taste the broth; if it needs more lime juice, add a smidgen and taste again.
3. Ladle into 4 bowls and top with sliced dark green onion stalks. Add a little chopped fresh cilantro if you like. Serve.