Potsticker Soup is a rich, flavorful, warming Chinese soup with all the classic potsticker fillings. You'll love the depth of flavor in the dark broth and how easy this delicious recipe is to make!
½teaspoonground white pepperFor AIP: Sub with ground ginger.
2Tablespoonsadditional fat (may or may not be needed)based on how much fat is rendered from the pork when it cooks (for non-AIP, use toasted sesame oil)
Instructions
Quick photo for you of prepped Napa cabbage.
Heat large skillet or broad shallow pot over medium-high heat (what will be your soup pot). Add pork, 1 teaspoon sea salt and white pepper (or dried ginger for AIP). Cook and break up meat in the pan with a spatula, until all pink is gone. Reduce heat to medium part way through cooking, as needed. Remove to a bowl with slotted spoon, keeping the rendered fat in the pan.
Gauge the amount of fat left in the pan, and add a little fat of choice, as needed, to equal 2 to 3 Tablespoons total. (If not AIP, you may use toasted sesame oil.) Turn heat to medium. Add cabbage and 1/2 teaspoon sea salt. Cook 15 minutes, sautéing and moving cabbage around in pan to cook evenly, every 5 minutes or so. Add sliced mushrooms and final 1/2 teaspoon salt. Cook, stirring every few minutes, another 5 minutes.
Add broth, pork, whites of green onions (not for Keto), ginger and garlic. Stir, bring to a simmer, cover, reduce heat and slowly simmer 5 minutes. Turn off heat. Stir in greens of green onions and coconut aminos (reserve a few green onion greens for garnish if you'd like).