Potsticker (Dumpling) Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 small head cabbage, sliced
1 small onion, minced
2 carrots, diced
1 cup sliced mushrooms
2 cloves garlic, minced
8 cups chicken broth
20 frozen potstickers with sauce (such as Ling Ling(R) Potstickers)
1/3 cup dry sherry, or more to taste
1/3 cup diced ham
1 (1/2 inch) piece fresh ginger, grated
1 (1 inch) piece orange peel, or to taste
ground black pepper to taste
1/4 cup chopped cilantro

Preparation

Heat olive oil in a large pot over medium-high heat. Add cabbage and onion; saute until lightly browned and translucent, 6 to 8 minutes. Add carrots, mushrooms, and garlic; saute until tender, about 3 minutes. Add broth, potsticker sauce, sherry, ham, ginger, orange peel, and pepper. Increase heat to high; bring soup to a boil.
Reduce heat to medium; cook until flavors meld, about 15 minutes. Remove and discard orange peel. Add potstickers; cook, covered, until tender, about 10 minutes. Stir in cilantro.