Potsticker (Dumpling) Soup

• 1 tablespoon olive oil
• 1 small head cabbage, sliced
• 1 small onion, minced
• 2 carrots, diced
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 8 cups chicken broth
• 20 frozen potstickers with sauce (such as Ling Ling(R) Potstickers)
• 1/3 cup dry sherry, or more to taste
• 1/3 cup diced ham
• 1 (1/2 inch) piece fresh ginger, grated
• 1 (1 inch) piece orange peel, or to taste
• ground black pepper to taste
• 1/4 cup chopped cilantro

1. Heat olive oil in a large pot over medium-high heat. Add cabbage and onion; saute until lightly browned and translucent, 6 to 8 minutes. Add carrots, mushrooms, and garlic; saute until tender, about 3 minutes. Add broth, potsticker sauce, sherry, ham, ginger, orange peel, and pepper. Increase heat to high; bring soup to a boil.
2. Reduce heat to medium; cook until flavors meld, about 15 minutes. Remove and discard orange peel. Add potstickers; cook, covered, until tender, about 10 minutes. Stir in cilantro.

olive oil, head cabbage, onion, carrots, mushrooms, garlic, chicken broth, potstickers, sherry, ham, fresh ginger, orange peel, ground black pepper, cilantro

Taken from www.allrecipes.com/recipe/259882/potsticker-dumpling-soup/ (may not work)