While pot stickers aren’t traditionally used in soup, they make for a quick, satisfying supper when paired with a colorful mix of veggies and a gingery chicken broth.
| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 4 cups low-sodium chicken broth
- 1/4 pound thick-sliced ham, diced
- 2 tablespoons dry sherry or Chinese rice wine
- 1 tablespoon sugar
- 1 1-inch piece ginger, peeled and thinly sliced
- 4 3-inch strips orange zest
- Kosher salt and freshly ground pepper
- 2 scallions, sliced, white and green parts separated
- 1 cup sliced button mushrooms
- 2 medium carrots, thinly sliced
- 2 to 3 napa cabbage leaves, thinly sliced
- 24 frozen chicken or vegetable pot stickers or dumplings Soy sauce, for drizzling (optional)
Instructions
- Combine 2 cups water, the broth, ham, sherry, sugar, ginger, orange zest, 1/2 teaspoon salt, and pepper to taste in a large pot. Cover and bring to a boil over high heat. Add the scallion whites, mushrooms and carrots. Reduce the heat and simmer, uncovered, until the carrots are crisp-tender, about 4 minutes.
- Add the cabbage, dumplings and scallion greens. Cover and cook until the dumplings are soft and heated through, 4 to 5 minutes. Divide the dumplings and soup among bowls. Drizzle with soy sauce, if desired.
Nutrition Facts
| Calories | 256 |
| Total Fat | 9 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 56 milligrams |
| Sodium | 1011 milligrams |
| Carbohydrates | 24 grams |
| Dietary Fiber | 3 grams |
| Protein | 18 grams |
| Calories | 256 |
| Total Fat | 9 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 56 milligrams |
| Sodium | 1011 milligrams |
| Carbohydrates | 24 grams |
| Dietary Fiber | 3 grams |
| Protein | 18 grams |
Reviews
Definitely will make this again!
Very light flavorful broth and we loved potstickers as dumplings. We will make this again!
Very delicious
We LOVE this soup. I make it almost exactly as the recipe states, except I had more ginger, napa cabbage, and orange zest (the whole orange) than the recipe calls for, and sometimes add a little sriracha or let my family add it to their individual bowls (they like spice!) I do not use any soy sauce though. I also us the chicken cilantro mini wontons sold at Costco as my dumpling. I perfect whole meal!
OMG this soup! Seriously, OMG! So good! So I sauteed the garlic slices for 30 second before adding the soup. I went with 8 cups of chicken stock and 2 cups water, but I added more mushrooms and carrots. I also simmered them for 10ish minutes, then cooked the dumplings and cabbage for 8ish minutes and added 2tbs of soy right to the dish. Also added rice wine and a splash of red wine. So So SO good!
Very Good!!! So easy to make, I too read the reviews and took some of their advice. I added more napa cabbage and added one sauce packet provided with the potstickers.
I really liked this recipe. I changed it a bit. I used less sugar, only about a tsp based on other reviews. Instead of low sodium broth, I used low sodium ham and didn’t add any salt to it. I also added pho rice noodles to it and some Asian basil. The flavor was very good and it tastes pretty authentic. My kids (7 and 9 didn’t really like it which surprised me as I thought it was really good. I would definitely make it again if eating alone or if the kids changed their minds.
Made this tonight! It was excellent and easy and quick to make. Made it just like the recipe except I didn’t have mushrooms and put a few slices of celery in. I grated the ginger so I didn’t have to fish it out later.
Tried this last night. It was great and very easy to make.I didn’t have any sherry or rice wine, so I used dry vermouth.Next time I’ll use the rice wine
The Ginger was a little too much. It was a very good recipe otherwise. Very quick and easy to make. I will make this again, but I will reduce the Ginger.