Scale

10–12 frozen potstickers

4 cups chicken or vegetable broth

2 cloves garlic, minced

1 tsp grated ginger

2 tbsp soy sauce

2–3 green onions, sliced

1–2 cups baby spinach or bok choy

Optional: sesame oil, chili oil, miso paste

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1. In a large pot, heat oil and sauté garlic and ginger for 30 seconds.

2. Add broth and soy sauce. Bring to a gentle simmer.

3. Add frozen dumplings and cook for 8–10 minutes.

4. Stir in green onions and spinach. Cook until wilted.

5. Taste and adjust seasoning as needed. Serve hot.

Add chili oil for spice or miso paste for richness.

Use veggie broth and plant-based dumplings for a vegetarian version.