This is the kind of recipe I was looking for when I bought the Cooking With All Things Trader Joe's cookbook. I buy potstickers and goyza from them all the time. But I just serve them as potstickers or gyoza. Not a lot of imagination in that. Putting them in a soup and adding a few other ingredients was perfect as something else to do with them.
This recipe was so quick and easy to do that I've been making it quite often on nights when I need a quick dinner (like nights I'm at the gym or we are headed to a movie later in the evening). Since I usually have a bag of potstickers in the freezer the only thing I have to worry about is grabbing some stir-fry veggies (and even then I can put a few bags in the freezer to use). Though I do use the Thai Shrimp Goza from TJ's I'm sure using other brands or even vegetarian versions of potstickers or gyoza would work. The soup has a nice flavor and is quite filling.
The only trouble I've really had with this recipe is that the potstickers/gyoza tend to disintegrate and not stay whole. While ascetically that might not be optimal, taste wise I don't think it matters.ASIAN DUMPLING SOUP
(16-oz) bag frozen Thai Shrimp Gyoza
4 cups (one 32-oz carton) Organic Free Range Chicken Broth
1 tsp soy sauce
1 small garlic clove, crushed, or 1/2 tsp jarred Crushed Garlic
3 cups refrigerated Stir Fry Vegetables, any variety, or frozen Stir-Fry Vegetables
1 egg (optional)
1 tsp Toasted Sesame Oil
In a medium pot, heat broth, soy sauce, and garlic over medium-high heat. Bring mixture to a boil. Add gyoza and vegetables. When mixture boils again, reduce heat to medium-low and cook for 5 minutes.
If using egg, beat with a fork until frothy. Slowly pour into boiling soup in a thin stream, creating cooked ribbons of egg. If you prefer, you can pan-fry the egg and cut into strips or squares. Use as a garnish.
Remove from heat. Stir in sesame oil. Sprinkle with black pepper to taste. Serves 4
Note: We use Trader Joe's products in this though other brands can be used.
Note: I've used both TJ's frozen and refrigerated bags of vegetables. They both have their pluses and minus's as they contain different types of veggies. The refrigerated version had pea pods, bean sprouts, , soybeans, , carrots and mushrooms. Or should I say it had all those veggies but only THREE pea pods!
Note: The bag of veggies is more than three cups. I actually stir-fried the leftover veggies for another meal.
Note: I actually had less broth than the photo in the book shows so I sometimes will add a bit more broth to make the dish soupier.
Note: I added the egg. Really like the egg stirred into the dish as opposed to using it as a garnish.