Chinese Dumpling Soup

• 8 cups low-sodium chicken or 8 cups mushroom broth
• 1 piece fresh ginger, about 2 inches long. peeled and julienned
• 1 tablespoon soy sauce, preferably dark
• 1/4 cup rice cooking wine or 1/4 cup pale dry sherry
• 1 tablespoon balsamic vinegar
• 2 teaspoons dark sesame oil
• 1 teaspoon sugar
• 1 pinch salt
• 2 carrots, thinly sliced on the bias- about 1 cup
• 16 ounces frozen chinese dumplings, pork, shrimp or 16 ounces chicken
• 3 scallions, thinly sliced
• 4 cups Baby Spinach
• chopped cilantro (optional)
• asian chili paste (optional)

1. Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.
2. Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.
3. Optional- Cook the dumplings according to package directions for potstickers- Serve dumplings on the side of soup.

chicken, fresh ginger, soy sauce, rice cooking wine, balsamic vinegar, dark sesame oil, sugar, salt, carrots, frozen chinese, scallions, spinach, cilantro, asian chili paste

Taken from www.food.com/recipe/chinese-dumpling-soup-483710 (may not work)