What is it about shopping at Trader Joe’s that makes you just want to skip through the store with a goofy smile on your face? Seriously. Is it the darling cards priced at $1.99? Finding Tiki the turtle? The best hummus and pita packets ever? Probiotic smoothies that my boys slurp up each and every morning? The friendly staff? Oh, and let’s not forget stickers at check out. A huge win.
Well, as if I needed another reason to jump for joy over this place! And yet I found one. One that is oh so comforting, healthy, and cozy… perfect for fall.
Meet pot sticker soup.
It’s almost laughable how easy this one comes together. Minimal fresh ingredients provide a soothing and light broth. Fry up some pot stickers fresh, and pour the soup over or let them hang out in the broth to develop more and more flavor. We, along with my parents, gobbled this up. Not a morsel left for lunch the next day. Although my mom did hoard some for her breakfast.
- TJ's 100% Greek Kalamata Olive Oil (I used plain olive oil)
- 1 package TJ's Potstickers (Pork, Chicken, Shrimp or Vegetable...we used chicken)
- 1 container TJ's Mirepoix (this is simply onion, carrots, and celery diced up)
- salt and pepper
- 2 packages TJ's Low Sodium Chicken Broth
- 1 bag TJ's Baby Spinach
- 1 tablespoon TJ's Soy Sauce
- 1 tablespoon TJ's Joe’s Sesame Oil
- TJ's Cilantro, for garnish (optional, but oh so delicious)
- 1/4 teaspoon TJ's Sea Salt, or to taste
- Coat the bottom of a large frying pan with oil (about 2-3 tablespoons) and lightly fry the gyoza over medium-high heat until they get some nice browning on both sides (about 10 minutes total).
- In a large soup pot, pour a couple tablespoons of oil and add the mirepoix (onions, celery, carrots). Saute the vegetables in the pot until the onions start to appear translucent. Season with salt and pepper, generously. Add the broth to the pot and bring to a slow simmer. When the soup gets going, toss in the spinach and add the soy sauce and sesame oil. When the soup is officially simmering, add the potstickers.
- Serve it up in bowls and garnish with cilantro.
- The original recipe calls to fry the potstickers first and add to the soup. Totally delicious but I found the potstickers loose their 'crunch' which is a big part of the appeal of a potsticker, in my opinion. So I prefer to make the broth part of this recipe and come time to serve, fry the potstickers fresh and pour the broth over.