Pot Sticker Chicken Egg Drop Soup

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!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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)

Directions

1. Mince half an onion and saute in 2- T wok oil.
2. Add the chicken broth; season with garlic and pepper.
3. Bring to a boil.
4. Add frozen potstickers and cook according to directions (about 8 minutes).
5. Mix cold water and cornstarch and add to broth.
6. 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.
7. Add 1 teaspoon of sesame oil to the pot for flavor.
8. Garnish with scallions and minced ginger, if desired.