Chinese Dumpling Soup

• 8 cups low-sodium chicken or mushroom broth
• 1 2 -inch piece fresh ginger, peeled and julienned or cut into match sticks
• 1 tablespoon soy sauce, preferably dark
• 1/4 cup Shaohsing rice cooking wine or pale dry sherry
• 1 tablespoon balsamic vinegar/or 2 tablespoons black vinegar
• 2 teaspoons dark sesame oil
• 1 teaspoon sugar
• Pinch of salt
• 2 carrots, thinly sliced on the bias- about 1 cup
• 24 frozen Chinese dumplings, pork, shrimp, or 1 pound package
• 3 scallions (white and green parts), thinly sliced
• 4 cups bag 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.
2. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.
3. Add the carrots, and simmer until tender and cooked through, about 5 minutes.
4. 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.
5. Divide among warm bowls and serve.
6. Serve with chili sauce on the side if desired.
7. Optional- Cook the dumplings according to package directions for potstickers- Serve dumplings on the side of soup.
8. Photograph by Antonis Achiellos

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

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chinese-dumpling-soup-recipe2.html (may not work)