Monday, February 25, 2019



  • 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. 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. 

Cook’s Note
Optional- Cook the dumplings according to package directions for potstickers- Serve dumplings on the side of soup.
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