Step 1

Heat the olive oil in a stock pot over medium-low heat. Add in the garlic, ginger and mushrooms. Stir and cook until the mushrooms soften, about 3 to 4 minutes. Sprinkle with a pinch of salt and pepper.

Step 2

Pour in the stock, water, sesame oil and soy sauce. Bring the mixture to a simmer - I suggest tasting the broth here to see if it has enough flavor. If not, add a pinch of salt until you get the desired savory flavor you want!

Step 3

Once the broth is simmering, add in the potstickers. Cook for 3 minutes (or longer, if the package directions call for it), until the potstickers are cooked through.

Step 4

Serve immediately with extra scallions, soy sauce, sesame oil and furikake seasoning for topping.

Step 5

Note: these leftovers only last about 24 hours in the fridge - because the potstickers begin to break down. This isn’t a great meal to prep ahead of time for that reason!