Step by step

Method

4 steps

1. 1

   In a large pot, combine 6–8 cups low-sodium chicken broth, 3 thin slices fresh ginger (or about 1 tablespoon matchsticks), 2 minced garlic cloves, 2 tablespoons seasoned rice vinegar, and 1 tablespoon soy sauce. Bring to a boil over high heat — you should smell the ginger as it hits a hard simmer.

2. 2

   Add 12–16 frozen pot stickers or wontons. Simmer uncovered until hot in the center (cut one open to check), about 6–8 minutes. Don't boil hard once they're in or wrappers can split.

3. 3

   Stir in ½ cup thinly sliced green onions. Taste and add more soy if the broth needs salt.

4. 4

   Ladle into bowls and finish each with a few drops of toasted sesame oil. You want a clear, gingery broth with plump dumplings and a sesame finish — not cloudy broken wrappers or a flat, underseasoned soup.