Potsticker Soup

Ingredients

• 1 pound baby bok choy rinsed
• 0.5 cup carrots shredded
• 0.3 cup cilantro leaves fresh chopped
• 2 teaspoons garlic minced
• 0.3 cup green onions thinly sliced
• 2 tablespoons seasoned rice vinegar 
• 1 tablespoon sesame oil toasted
• 1 tablespoon soya sauce 
• 1 pounds vegetable potstickers frozen (20 to 25)
• 6 cups vegetable broth 

Equipment

• bowl
• frying pan
• ladle

Directions

1. Combine broth, vinegar, soy sauce, and garlic in a 5- to 6-quart pan; cover and bring to a boil over high heat.
2. Add potstickers and return to a boil, then reduce heat and simmer, covered, for 4 minutes.
3. Meanwhile, trim and discard ends from bok choy, then thinly slice crosswise.
4. Add bok choy and carrot to soup and return to a simmer. Cook until potstickers are no longer pink in the center (cut to test) and dough is tender to bite, 2 to 4 minutes longer.
5. Stir in green onions, cilantro, and sesame oil. Ladle soup into bowls.
6. Wine pairing: Viognier's blend of sweet-seeming fruit, spice, and herbs is a good bridge to the soup. Dry Riesling is another great partner.