The Easiest Weeknight Wonton Soup! ?This is a year-round weeknight dinner staple in our house. It comes together in well under 30 minutes (20 if you chop the veg in advance), thanks to frozen potstickers, one of my fave pantry staples for meals in a pinch. • In a large pot, heat 1 T olive oil and 1 tsp toasted sesame oil over medium heat. Add 1 T each minced ginger and garlic and cook for 30 seconds. • Add ⅔ cup thinly sliced green onions, 10 oz sliced mushrooms, and 1 small sliced cabbage or bok choy and saute for 2-3 minutes. • Add 1 qt chicken stock and 1 qt beef stock, 1/3 cup reduced sodium soy sauce (more to taste) and 3-4 T rice wine vinegar and bring to a boil. • Stir in 1 lb frozen potstickers, bring back to a simmer, and cook for about 5 minutes, or until potstickers are completely heated through.