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!

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!

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.