Chinese Dumpling Soup

Submitted by WhittySmith

"I found this recipe on foodnetwork.com and wanted to submit it here. It looks absolutely delicious. I plan to try it soon!"

 

• Ready In: 35mins
• Ingredients: 14
• Yields: 11 Cups
• Serves: 4

ingredients

• 1892.72 ml low-sodium chicken or 1892.72 ml mushroom broth
• 1 piece fresh ginger, about 2 inches long. peeled and julienned
• 14.79 ml soy sauce, preferably dark
• 59.14 ml rice cooking wine or 59.14 ml pale dry sherry
• 14.79 ml balsamic vinegar
• 9.85 ml dark sesame oil
• 4.92 ml sugar
• 0.25 ml salt
• 2 carrots, thinly sliced on the bias- about 1 cup
• 453.59 g frozen chinese dumplings, pork, shrimp or 453.59 g chicken
• 3 scallions, thinly sliced
• 946.36 ml Baby Spinach
• chopped cilantro (optional)
• asian chili paste (optional)

directions

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.