This truly is a “recipe-in-a-flash” because most of it comes from ready-to-go ingredients. The recipe is from Trader Joe’s but other than the Gyoza Potstickers, you can get almost all the other components at any store. The recipe serves six, but freezes very well (without the potstickers) so you can do as I did and pack it up in freezer containers for easy dinners in the future.
The soup is rich, full of veggies (courtesy of fresh spinach and a mirepoix), and oh-so satisfying. The delicious Trader Joe’s gyoza are available in vegetable, chicken, or pork (I chose chicken), and can be pan fried in just about 10 minutes. Then you just add them to the soup (of course, you could eat them on their own as a great, little appetizer, drizzled with a splash of soy sauce).
After plating the soup, and adding the potstickers, garnish with cilantro and a dollop of crunchy chili onion (or another hot sauce). It really is a terrific weekday dinner or lunch.
Trader Joe’s Potsticker Soup
Ingredients:
TJ’s imported olive oil
1 package TJ’s Gyoza potstickers
1 container TJ’s mirepoix (or your own mixture)
2 packages TJ’s chicken broth
1 bag baby spinach
1 TB soy sauce
1 TB toasted sesame oil
Handful of chopped fresh cilantro, for garnish
TJ’s crunch chili onion, or your favorite hot sauce
Directions:
- Coat the bottom of a large frying pan with oil (about 2-3 TB) and lightly fry the potstickers over medium-high heat until nicely browned on both sides, about 7-10 minutes. Remove from heat and set aside.
- In a large soup pot over medium heat, heat 2 TB olive oil. Add mirepoix and saute until onions appear translucent. Add broth and bring to a slow simmer. When the soup gets some energy, toss in the spinach and stir in soy sauce and sesame oil.
- When the soup is officially simmering, add the potstickers. Ladle soup into bowls and garnish with cilantro and a heaping spoonful of chili onion crunch or hot sauce.
