A cozy, hearty soup that beautifully captures the flavors of homemade potstickers, perfect for a weeknight dinner or a lazy weekend lunch.
Ingredients
Scale:
6 cups low-sodium chicken or vegetable broth
2 cups water
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon chili paste (optional)
1 package (16 oz) frozen potstickers or dumplings (chicken, pork, or vegetable)
1 cup carrots, sliced into thin rounds
1 cup bok choy, chopped
1 cup mushrooms, sliced
1 cup snap peas or snow peas
2 green onions, sliced (for garnish)
Instructions
In your slow cooker, combine the chicken or vegetable broth, water, minced garlic, grated ginger, soy sauce, sesame oil, rice vinegar, and chili paste. Stir well to combine.
Add the sliced carrots, chopped bok choy, sliced mushrooms, and snap peas to the broth mixture. Gently stir to incorporate the vegetables.
Carefully add the frozen potstickers to the slow cooker, ensuring they are submerged in the broth.
Cover the slow cooker with its lid and set it to cook on low for 4-6 hours, or on high for 2-3 hours.
Once cooked, taste the broth and adjust seasoning if necessary.
