Pot stickers are small meat-and-vegetable filled dumplings that have been a favorite of mine ever since I first ordered them at a Chinese restaurant when I was in college. I have since introduced pot stickers to hundreds of thousands of people on my TV show. The good news is that you can now find frozen pot stickers filled with chicken, pork, shrimp, crab or vegetables in most grocery stores. While they're great on their own, I often add frozen pot stickers to a pot of simmering soup. In a matter of minutes, you'll have this soup on the table faster than you can say, "Where's the take-out menu?"
- 1 tablespoon vegetable oil
- 2/3 cup shredded carrots
- 1/2 cup thinly sliced red bell pepper
- 1/4 cup thinly sliced celery
- 1/4 cup plus 3 tablespoons sliced scallions, divided
- 2 teaspoons minced fresh ginger
- 3/4 teaspoon freshly ground black pepper
- 5 cups low-sodium beef broth
- 2 tablespoons soy sauce
- 12 frozen pot stickers
1. Heat the oil in a large pot over medium heat.
2. Add the carrots, bell pepper, celery, 1/4 cup of scallions, ginger and pepper and sauté for 5 minutes.
3. Stir in the broth and soy sauce and bring to a boil.
4. Add the pot stickers, reduce the heat, and simmer for 5-7 minutes, until the pot stickers are heated through.
5. Ladle into bowls and sprinkle with the remaining scallions.
Excerpt from "Comfort Food Shortcuts: An 'In the Kitchen with David' Cookbook from QVC's Resident Foodie" by David Venable, copyright © 2019 by David Venable. Used by permission of Ballantine Books, an imprint of Random House Publishing Group, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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