CREAMY POTSTICKER SOUP

Frozen potstickers go straight into the broth. No thawing or separate dumpling prep.

THE FLAVOR

2 tbsp red curry paste, tbsp miso, 3 tbsp fish sauce, and 2 cans coconut milk. tbsp sesame oil, tbsp olive oil, leek, qt chicken stock, garlic clove, and inch fresh ginger.

MORE INGREDIENTS

½ cup shredded carrots, 4 oz shiitake mushrooms, 18–20 oz frozen potstickers, and 1–2 tbsp lime juice. Salt and pepper to taste.

In a large pot, heat the olive oil and sesame oil. Sauté the leeks until softened.

STEP 1: SOFTEN THE LEEKS

Add the broth, red curry paste, miso, garlic, and ginger. Bring to a boil, reduce to a simmer, and cook for 10 minutes.

STEP 2: BUILD THE BROTH

Using a slotted spoon, remove the garlic and ginger from the pot and set it aside.

STEP 3: REMOVE THE GARLIC AND GINGER

Add the fish sauce, coconut milk, mushrooms, and carrots.

STEP 4: ADD THE COCONUT MILK AND VEGETABLES

Bring the stock back to a boil and add the bag of frozen potstickers to the pot.

STEP 5: ADD THE POTSTICKERS

Reduce to a simmer and cook for 8 to 9 minutes, until the potstickers are heated through.

STEP 6: COOK THE DUMPLINGS

Top each bowl with green onions and chili crisp for an extra kick of spice.

STEP 7: GARNISH AND SERVE

Keep the broth at a gentle simmer. Boiling too hard can split the dumpling wrappers, so be patient and take it slow.

MY BEST TIP

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