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Potsticker & Vegetable Soup

  • 30 m
  • 30 m
Carolyn Malcoun
“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.”


    • 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
    • 1½ cups frozen shelled edamame
    • 2 tablespoons reduced-sodium soy sauce
    • Sliced fresh red chile (optional)


  • 1 Cut scallion whites into 2-inch pieces. Thinly slice ¼ cup of the greens. Separate cilantro stems and leaves. Measure ¼ cup of the stems and coarsely chop ¼ cup of the leaves. Set aside the scallion greens and cilantro leaves (reserve any extra for another use).
  • 2 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 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.
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