Potsticker & Vegetable Soup

Omit edamame for Jon

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Cut scallion whites into 2 inch pieces. Thinly slice 1/4 cup of the greens

Step 2

2. Separate cilantro stems and leaves. Measure 1/4 cup of the stems and coarsely chopp 1/4 cup of the leaves. Set aside the scallion greens and cilantro leaves

Step 3

3. Heat 1 tablespoon oil in a large pot over high heat. Add the scallion whites, cilantro stems, garlic, ginger, lemongrass and dried chili. Cook, stirring occasionally until charred in spots, 3-4 minutes

Step 4

4. Add rice wine and cook, scraping up any browned bits with a wooden spoon until mostly evaporated, about 1 minute

Step 5

5. Add broth, cover and cook for 10 minutes

Step 6

6. Using a slotted spoon, remove the solids from the broth and discard

Step 7

7. Add dumplings to the broth, cover and return to a simmer. Cook for 4 minutes

Step 8

8. Stir in spinach and edamame, remove from heat and let stand covered for one minute

Step 9

9. Stir in soy sauce

Step 10

10. Serve topped with reserved scallion greens and cilantro leaves, the remaining 2 tablespoons oil and chili slices