Potstickers in China are usually eaten with black vinegar, but have been arranged here to go with soup. If you like, eat them while hot with soy sauce and vinegar.

Cooking time

20min

Calories

246kcal

Sodium

500mg

Nutrition facts are for one serving.
Recipe amounts have been modified for easier preparation.

Ingredients(Servings: 4)

Directions

Mince the hakusai and put in a bowl, then add and massage with salt. Squeeze out any excess liquid. Add the ground pork and (A), and mix until sticky.
Place 1 Tbsp of (1) onto each potsticker skin, and wet the edges of the skins with water. Fold the potsticker skins together and adjust their shape.
Bring the chicken bone broth (B) to a boil in a pot and cook (2). Once the skins become translucent and they begin to float to the surface, add the long onion and quickly heat up.
Serve the potstickers together with the bone broth soup garnished with coriander leaves.

Seasoning the World

We want to create opportunities to fuse food cultures from around the world with Kikkoman Soy Sauce.

Cooking Basics

Ginger - mincing

Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.