Prep 10 mins
Cook 30 mins
I was looking for an easy way to use up some frozen potstickers, and decided to pair this with a fast chicken soup for a winter's night mainstay. This has quickly become a favorite for us!
- 1 (32 ounce) can chicken broth
- 1⁄2 onion, finely chopped
- wok oil
- 2 tablespoons cold water
- 1 tablespoon cornstarch
- 2 eggs
- 1 teaspoon sesame oil
- 12 -14 pot stickers (frozen)
- pepper, to taste
- 1 tablespoon garlic
- ginger, to taste
- scallion (to garnish)
- Mince half an onion and saute in 2- T wok oil.
- Add the chicken broth; season with garlic and pepper.
- Bring to a boil.
- Add frozen potstickers and cook according to directions (about 8 minutes).
- Mix cold water and cornstarch and add to broth.
- Whip two eggs with some water (about 2 T.) Take the kettle off the heat, and pour egg mixture in a small stream, while stirring.
- Add 1 teaspoon of sesame oil to the pot for flavor.
- Garnish with scallions and minced ginger, if desired.
I always have a bag or two of frozen potstickers in the freezer and was thrilled when I found this recipe. This is a quick, easy and very flavorful soup. I'm a big fan of sesame oil and this soup hit the spot. I garnished it with chopped green onions. Thank you so much for sharing this great recipe, Claire!!! :-)
Wonderful, easy soup recipe. Great for a cold evening. I added the garlic and ginger in with onion at first too. I also added fresh mushrooms and sauteed them before adding the chicken stock. I also threw in some bok choy and snap peas at the last minute. I served the dipping sauce on the table for everyone to add or not, as they liked. Got rave reviews all evening =D Thanks so much for a fantastic dinner!
Yummy soup. I made 2 servings and as others did, I sauteed the onions and garlic together and used one egg. Simple and flavorful. Thanks Claire for a nice keeper. Made for Cookbook Tag.