Recipe by SLOcook
"This quick and delicious soup whips up really quick. I add some egg rolls to round out the meal."
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2 (32 ounce) cartons
green onions, chopped
salt and pepper to taste
1 (15 ounce) package
frozen pot stickers (any filling)
1 (12 ounce) package
frozen stir-fry vegetables
My girlfriends and I hold a monthly cooking club in which we rotate the hosting. This was my month and I decided to go with an asian-themed dinner. I used this soup as my entree -- what a hit! It was so quick and easy I was able to entertain my guests and prepare this sound without messing it up at all! I substituted the regular chicken broth for low soduim chick broth since the recipe calls for sesame oil and salt. I also used pork and veggie steamed dumplings instead of just veggie dumplings for a little variety. My boyfriend can be a picky eater and he absolutely loved this! Definately a keeper.
I found this very bland so I added 1/2 tsp fresh ground ginger and 2 tbsp soya sauce. I didn't have a pkge of frozen vegies so I used 1 can whole baby corn cut into pieces, 1 can sliced mushrooms, 1 can slivered bamboo shoots, and 1 can sliced water chesnuts. It makes a big dutch oven-sized pot, so if you plan on leftovers I would suggest doubling the amount of potstickers.
My husband and I love this recipe for a nice warm asian style soup. We use chicken and vegetable potstickers. Yum!! edited to say... We eat this often and decided to change it up a bit and added some frozen shrimp to the soup and it turned out so good!
I found this recipe while searching for something to do with a bag of chicken/veggie potstickers that had gotten stuck together on the ride home in the car and refrozen - and used it to unstick them. While the broth of this soup is a little bland for my taste, I so much appreciate the quick idea and base for a fun and tasty soup. You can add anything you want to it, use up leftover veggies in the fridge. This soup is truly ready in 15 minutes max, even if you screw around with the flavoring for a bit. I added a splash of oyster sauce, crushed red pepper and green onion, and mushrooms, carrots, water chestnuts and pea pods in place of frozen vegetables. Great idea - thanks!
this was a good base recipe, but i added some more flavor by sauteing some fresh mushrooms with the garlic and onions, and used fresh stir fry vegetables instead of frozen (Trader Joe's has a good fresh mix) I also added a 1/3 of a bullion cube to the broth for more flavor. Also, I through the green onions in last so they'd retain their color. I served in deep bowls, and doused with a little soy sauce for extra asian flare, and it was fabulous!
Great starting recipe. I added some crushed red peppers, ginger, and a little soy sauce. A little bland on its own though.
Great soup for a quick meal! I saute fresh ginger along with the garlic and onion, and added some fish sauce to the broth. Love it!
This was really good. I used what I had on hand to make 1/4th the recipe. I had to use a 14 oz can of vegetable broth plus a 14 oz can of beef broth and it still turned out great. I substituted frozen snow pea pods for the stir fry veggies and I added 1 thinly sliced cooked pork chop to the recipe. Thanks SLOcook for sharing this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Pot Sticker Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 169
** Calories from Fat: 49
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