Ingredients:

  • 1 tbsp Neutral Oil (Avocado or Grapeseed)
  • 3 cloves Garlic, minced
  • 2 tbsp Fresh Ginger, grated
  • 4 Scallions, whites and greens separated and thinly sliced
  • 6 cups Low-Sodium Chicken Broth
  • 2 tbsp Soy Sauce
  • 1 tbsp Rice Vinegar
  • 1 tsp Toasted Sesame Oil
  • 1/2 tsp White Pepper
  • 1 lb Frozen Potstickers (Chicken or Pork)
  • 2 cups Bok Choy, chopped
  • 1 cup Shredded Carrots

Instructions:

  1. Place a large Dutch oven or heavy-bottomed soup pot over medium heat and add the neutral oil. Once shimmering, add the minced garlic, grated ginger, and the white parts of the sliced scallions. Sauté for about 2 minutes until fragrant and softened.
  2. Pour in the chicken broth, soy sauce, rice vinegar, and white pepper. Increase heat to medium-high to bring to a gentle boil, then reduce to low and simmer for 5 minutes to infuse the aromatics.
  3. Gently add the frozen potstickers, shredded carrots, and chopped bok choy to the simmering broth. Cook for 5 minutes. Add the 1 cup shredded carrots and 2 cups chopped bok choy. Continue to simmer for another 3 to 4 minutes until the potstickers float and the bok choy is tender.
  4. Turn off the heat. Stir in the 1 tsp toasted sesame oil and the reserved scallion greens. Taste the broth — if it needs more brightness, add an extra splash of vinegar. Serve immediately while the dumplings are plump and the greens are vibrant.