Photo: Potstickers

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

Ingredients(Servings: 4)

200 g (7 oz.)

2 leaves


a dash



1 clove

1 clove

1 Tbsp

(B)Chicken bone broth

1 Tbsp

800 ml (about 3-1/2 US cups)


  1. 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.
  2. 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.
  3. 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.
  4. Serve the potstickers together with the bone broth soup garnished with coriander leaves.