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
- 20 minutes
- Calories
- 246kcal
- Sodium
- 0.5g
- Nutrition facts are for one serving.
- Recipe amounts have been modified for easier preparation.
Directions
- Mince the napa cabbage 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.
