Ingredients:

  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 medium carrots, thinly sliced into rounds
  • 6 cups low-sodium chicken broth
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1 lb frozen potstickers
  • 3 cups baby bok choy, chopped into 2-inch pieces
  • 2 green onions, thinly sliced

Instructions:

  1. Heat the sesame oil over medium heat in a large pot. Add the minced garlic, grated ginger, and the white parts of the green onions. Sauté for 2–3 minutes until fragrant and garlic is translucent.
  2. Stir in the sliced carrots and cook for an additional 2 minutes.
  3. Pour in the chicken broth, soy sauce, rice vinegar, and sugar. Increase heat to medium-high and bring to a gentle boil, then reduce heat and simmer for 5 minutes.
  4. Carefully slide in the frozen potstickers. Simmer for 5–7 minutes, or until the dumplings float to the surface.
  5. Fold in the chopped bok choy and cook for the final 2 minutes until wilted. Turn off the heat and garnish with the green onion tops.