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  • 1 day ago
Transcript
00:00Pot Sticker Soup
00:02This is basically the soup equivalent of a warm hug, except it takes 25 minutes and involves
00:07way more delicious dumplings floating around in savory broth.
00:11The combination of earthy mushrooms, crispy bok choy, and those perfectly chewy pot stickers
00:16swimming in aromatic ginger garlic broth is about to become your new obsession.
00:21To make the aromatic base, use 2 tablespoons of olive oil, 8 ounces of thinly sliced shiitake
00:26mushrooms, 2 tablespoons of freshly minced ginger, and 4 cloves of minced garlic.
00:32For the soup itself, you will need 6 cups of vegetable broth, 2 tablespoons of soy sauce,
00:3816 to 20 ounces of frozen pot stickers, 5 sliced scallions, 3 baby bok choy, 2 teaspoons
00:44of toasted sesame oil, and a touch of black pepper.
00:48Heat 1 tablespoon of oil and saute mushrooms until deeply browned, about 5 to 7 minutes.
00:53Add remaining oil, garlic, and ginger.
00:56Saute 1 to 2 minutes until fragrant.
00:58Pour in broth and soy sauce, scraping up browned bits.
01:02Bring to a boil.
01:03Add pot stickers, half the scallions, and bok choy.
01:06Cook 3 to 4 minutes until pot stickers float and are tender.
01:10Remove from heat.
01:11Stir in sesame oil and pepper.
01:14Serve immediately.
01:15Garnish with remaining scallions and optional toppings like chili crisp, sesame seeds, or fried garlic.
01:21Add protein like chicken or tofu.
01:23Substitute vegetables with napa cabbage or snow peas.
01:27Adjust spice level with sriracha or chili garlic sauce.
01:30Don't rush mushroom browning.
01:32Proper caramelization creates the flavor foundation.
01:35Add dumplings gently to prevent breaking.
01:38The soup stores well for up to 4 days in the refrigerator.
01:42Cucumber salad and spring rolls are perfect pairings.
01:45Enjoy with jasmine tea or a crisp Riesling for a complete meal.
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