Potsticker Soup Recipe

Ingredients

• 5 slices bacon, cut into 1/2-inch pieces
• 4 scallions, white and green parts separated, sliced thin on the bias
• 2 teaspoons grated fresh ginger
• 1/4 teaspoon red pepper flakes
• 5 ounces shiitake mushrooms, stemmed and sliced thin
• 6 cups chicken broth
• 2 (8-ounce) bags frozen potstickers
• 2 tablespoons fish sauce
• 3 tablespoons lime juice

Before You Begin

If you don’t have enough fat in the pan after cooking the bacon, add enough vegetable oil to measure 2 tablespoons.

Crisp the Bacon and Start the Base

Cook the bacon in a large saucepan over medium heat until crispy, about 6 to 8 minutes.

Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

Pour off all but 2 tablespoons of fat from the pan and return it to medium heat.

Add scallion whites, ginger, and red pepper flakes, cooking until scallions have softened, about 2 minutes.

Add the mushrooms and cook until they begin to brown, about 5 minutes.

Simmer the Dumplings

Add chicken broth and bring to a boil.

Add dumplings and reduce to a simmer over medium-low heat until dumplings are cooked through, about 10 to 15 minutes.

Finish and Serve

Remove the pan from heat and stir in the fish sauce and lime juice.

Serve hot, garnished with scallion greens and crispy bacon.