Chinese Dumpling Soup

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: 35 mins
• Serves: 4
• Yields: 11 Cups

Ingredients

• 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)

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.