Ingredients:

  • 6 cups low-sodium chicken or vegetable bone broth
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tbsp rice vinegar
  • 1 lb frozen pot stickers or gyoza
  • 2 cups shredded cabbage
  • 1 cup sliced carrots
  • 4 green onions, sliced (whites and greens separated)
  • 1 tsp toasted sesame seeds

Instructions:

  1. Heat the sesame oil in a 5-quart stockpot over medium heat. Add the grated ginger, minced garlic, and the white parts of the green onions. Sauté for 1–2 minutes until fragrant and nutty.
  2. Pour in the chicken broth, soy sauce, and carrot matchsticks. Increase heat to bring the mixture to a rolling boil, then reduce heat and simmer for 3 minutes.
  3. Gently slide the frozen pot stickers into the simmering broth. Cook for 4–6 minutes until the dumplings float to the surface and the wrappers become translucent.
  4. Stir in the shredded cabbage and rice vinegar. Cook for 60 seconds until the cabbage is vibrant and slightly wilted. Remove from heat and serve garnished with green onion tops and toasted sesame seeds.