Potsticker Soup

• 6 cups fat-skimmed chicken broth or vegetable broth
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon soy sauce
• 2 teaspoons minced garlic
• 1 to 1 1/4 pounds frozen pork, chicken, or vegetable potstickers (20 to 25)
• 1 pound baby bok choy, rinsed
• 1/2 cup shredded carrot
• 1/4 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 1 tablespoon toasted sesame oil

1. Combine broth, vinegar, soy sauce, and garlic in a 5- to 6-quart pan; cover and bring to a boil over high heat.
2. Add potstickers and return to a boil, then reduce heat and simmer, covered, for 4 minutes.
3. Meanwhile, trim and discard ends from bok choy, then thinly slice crosswise. Add bok choy and carrot to soup and return to a simmer. Cook until potstickers are no longer pink in the center (cut to test) and dough is tender to bite, 2 to 4 minutes longer.
4. Stir in green onions, cilantro, and sesame oil. Ladle soup into bowls.
5. Wine pairing: Viognier's blend of sweet-seeming fruit, spice, and herbs is a good bridge to the soup. Dry Riesling is another great partner.
6. Note: Nutritional analysis is per serving.

chicken broth, rice vinegar, soy sauce, garlic, frozen pork, choy, shredded carrot, green onions, fresh cilantro, sesame oil

Taken from www.myrecipes.com/recipe/potsticker-soup (may not work)