Description
This Gin-Infused Garlic Chicken Potsticker Soup is a comforting and flavorful dish perfect for chilly evenings. With tender chicken potstickers and a rich broth, it’s a delightful meal that warms the soul.
Ingredients
Scale
- 1 pound ground chicken
- 1 cup finely chopped napa cabbage
- 1/2 cup shredded carrots
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package (30-40) round dumpling wrappers
- 8 cups chicken broth
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 carrots, sliced thinly
- 1 cup shiitake mushrooms, sliced (or any preferred mushrooms)
- 1 cup snap peas, trimmed
- 2–3 green onions, sliced (for garnish)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- In a large bowl, combine 1 pound of ground chicken, 1 cup of finely chopped napa cabbage, 1/2 cup of shredded carrots, 3 finely chopped green onions, 2 minced cloves of garlic, and 1 tablespoon of minced fresh ginger. Add 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix thoroughly until everything is well combined, about 3 minutes.
- Place a dumpling wrapper on a clean, dry surface. Spoon about 1 tablespoon of the chicken mixture into the center of the wrapper. Moisten the edges of the wrapper with water using your finger, then fold it in half to create a half-moon shape. Press the edges to seal tightly. Repeat this process until all filling is used, about 30-40 potstickers.
- In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Once hot, add the potstickers in a single layer, ensuring they don’t touch. Cook for about 3-4 minutes until the bottoms are golden brown. Be careful not to overcrowd the pot; cook them in batches if necessary.
- After frying, carefully add 1/2 cup of water to the pot and cover immediately with a lid. Steam the potstickers for about 5-6 minutes until the water has evaporated and the potstickers are fully cooked. Remove them from the pot and set aside on a plate.
- In the same pot, add 8 cups of chicken broth, 2 minced cloves of garlic, and 1 tablespoon of minced fresh ginger. Bring to a simmer over medium heat, about 5 minutes.
- Add 2 sliced carrots, 1 cup of sliced shiitake mushrooms, and 1 cup of trimmed snap peas to the simmering broth. Cook for an additional 4-5 minutes until the vegetables are tender but still crisp.
- Stir in 2 tablespoons of soy sauce and 1 tablespoon of rice vinegar. Season with salt and pepper to taste. Return the cooked potstickers to the pot and gently stir to combine. Simmer for another 2-3 minutes to heat the potstickers through.
- Serve the soup hot, garnished with 2-3 sliced green onions and optional fresh cilantro or parsley. Enjoy your homemade Gin Extractger Garlic Chicken Potsticker Soup!
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Be sure to seal your potstickers tightly to prevent them from leaking during cooking. A dab of water on the edges before sealing helps create a better seal.