Ingredients:

  • 1 tbsp Toasted Sesame Oil
  • 3 tbsp Fresh Ginger, peeled and finely grated
  • 4 cloves Garlic, minced
  • 1 bunch Green Onions, whites and greens separated (whites minced)
  • 6 cups Low-Sodium Chicken or Vegetable Broth
  • 2 tbsp Low-Sodium Soy Sauce
  • 1 tbsp Rice Vinegar
  • 2 heads Bok Choy, roughly chopped, stems and leaves separated
  • 1 lb frozen Potstickers or Gyoza
  • 1 tsp Toasted Sesame Seeds

Instructions:

  1. Place a large heavy-bottomed stockpot over medium heat and add the sesame oil. Once shimmering, add the grated ginger, minced garlic, and the white parts of the green onions. Sauté for 1–2 minutes until fragrant and aromatics are lightly browned.
  2. Pour in the chicken broth, soy sauce, and rice vinegar. Bring the mixture to a gentle simmer.
  3. Add the chopped bok choy stems and the frozen potstickers to the broth. Maintain a gentle simmer (around 190°F) for 3-5 minutes until the potstickers are cooked through and the filling is hot.
  4. Stir in the bok choy leaves during the last 1 minute of cooking until wilted. Remove from heat.
  5. Garnish with sliced green onion tops and toasted sesame seeds. Serve immediately while potstickers are firm.