Adding Ginger to Pot Sticker Soup

Video Transcript

So also add some ginger. And what I'm going to do - I'm not going to use it through the press. I'm just going to add some sliced ginger, which looks like this. Because the people are going to probably not eat this, and you can actually take it out before serving it. But I think it's kind of pretty, so I'm going to leave it in. So I'm going to just add several slices of ginger. Ginger comes like this. It's a root. It has many healing properties. It's supposed to calm your tummy and it's quite tasty. The ginger is going to infuse in the soup and it's not going to be so overpowering, like in some other recipes. Because I say they're not going to eat the pieces. I'm either going to pick them out before serving or leave them in. But I do want to peel them. Because the peel is very woody and doesn't taste very good. So again, put as much or as little as you like. And I'm just cutting it in little slices. And it will infuse it with the flavor without overpowering it. I'm just going to put that in the soup and that's going to cook up. Now I want to bring this to a boil, and it is going to boil fairly quickly, because the pot was already on medium high heat from saut?ing the carrots. That smells really good. So the next thing I'm going to do - and the reason this is called pot sticker soup - is because I'm actually going to put in pot stickers. They're also sometimes called gyoza, G Y O Z A. This is a vegan brand that I find at Trader Joe's. And these are frozen. Sometimes you'll see this on the restaurant. I think they call them dim sum. And sometimes they're pan-fried and sometimes they're steamed. But we are going to put these right in the soup. It's boiling right now. Well, when I lift it you kind of can't see. But it is boiling. And I'm going to add this one pound and put it right in the soup. This is actually, this could be a meal. Let me show you what the gyoza look like. They're in the freezer. This particular one I found, it's vegetable. I called the company to make sure it was completely vegan. It's actually a product of Thailand and it's found in the freezer section. This is a one pound bag, which is perfect for the amount of soup we're making. And we're going to cook this until they're tender. And that could be about three or four minutes. But we're going to test it just to make sure that the dumpling is nice and soft. I'm also going to add to it a cup of frozen peas. But I'm going to add this at the very last minute because I like my vegetables to retain their crispness, their greenness. And if I put them in now, they're going to turn brown and they're not going to be very pretty. So this is going to be the very last thing I put in. Because I've defrosted them slightly it's going to be maybe a minute, if that. So this is cooking up. And you can kind of feel with your finger if the gyoza's ready. And I can tell it's not. It's going to need at least two or three minutes. Because we plunged it into the boiling broth, when you cook these regular, it only takes about six or seven minutes. But you'll know when it's ready, because it'll be nice and soft. But if they start falling apart in the soup pot, you've cooked them a little bit too long. Still tastes good, but may not serve up as good.

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