22ouncepackage TaiPei Chicken or Pork Potstickers16-20, sauce packets reserved
1green onionsliced, for garnish
Salt to taste
Instructions
In a large, 5 quart soup pot, heat olive oil over medium-high heat. Add carrots, celery and a pinch of salt and cook for a few minutes, until they just start to soften. Add 4 sliced green onions and continue to cook for a few more minutes.
Stir in garlic, ground ginger and red pepper flakes. Stir and cook for one minute.
Pour in chicken broth and rice vinegar. Bring to a boil, then lower heat and simmer for 20 minutes or until vegetables are soft.
Add frozen potstickers and simmer for 10 minutes, or until potstickers are heated through. (You may need to turn the heat back up to medium).
Stir in baby spinach and kale and turn off the burner. Allow to sit for several minutes before serving, until the kale/spinach is tender.
Divide into bowls. Pour a little of the sauce from the potsticker package over each serving. Alternatively, you could just use regular soy sauce.
Garnish with additional sliced onions, if desired.