Ingredients:
1 (32 ounce) cans chicken broth
1/2 onions, finely chopped
wok oil
2 tablespoons cold water
1 tablespoon cornstarch
2 eggs
1 teaspoon sesame oil
12 -14 pot stickers ( frozen)
pepper, to taste
1 tablespoon garlic
ginger, to taste
scallions ( to garnish)
Directions:
Mince half an onion and saute in 2- T wok oil.
Add the chicken broth; season with garlic and pepper.
Bring to a boil.
Add frozen potstickers and cook according to directions (about 8 minutes).
Mix cold water and cornstarch and add to broth.
Whip two eggs with some water (about 2 T.) Take the kettle off the heat, and pour egg mixture in a small stream, while stirring.
Add 1 teaspoon of sesame oil to the pot for flavor.
Garnish with scallions and minced ginger, if desired.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.