Chinese Dumpling Soup

• 8 cups low-sodium chicken broth
• 1 2 -inch piece fresh ginger, peeled and julienned
• 1 tablespoon soy sauce, preferably dark
• 1/4 cup Chinese Shaoxing rice wine, dry sherry or white vermouth
• 1 tablespoon balsamic vinegar
• 2 teaspoons toasted sesame oil
• 1 teaspoon sugar
• Kosher salt
• 2 carrots, thinly sliced (about 1 cup)
• 1 pound frozen Chinese dumplings, pork or shrimp (about 24)
• 3 scallions, white and green parts, thinly sliced
• 4 cups baby spinach

1. Bring the broth, ginger, soy sauce, wine, vinegar, sesame oil, sugar and a pinch of salt to a boil in a soup pot over high heat.
2. Lower the heat and simmer about 10 minutes.
3. Add the carrots and cook until just tender, about 5 minutes.
4. Add the dumplings and cook until just tender, about 3 minutes.
5. Stir in the scallions and spinach and cook until wilted, about 1 minute.

chicken broth, ginger, soy sauce, chinese shaoxing rice wine, balsamic vinegar, sesame oil, sugar, kosher salt, carrots, frozen chinese, scallions, baby spinach

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chinese-dumpling-soup.html (may not work)