Chinese Dumpling Soup Recipe

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4 cups bag baby spinach

2 carrots, thinly sliced on the bias- about 1 cup

chopped cilantro (optional)

1 tablespoon soy sauce, preferably dark

2 teaspoons dark sesame oil

Pinch of salt

1/4 cup Shaohsing rice cooking wine or pale dry sherry

8 cups low-sodium chicken or mushroom broth

Asian chili paste (optional)

1 2-inch piece fresh ginger, peeled and julienned or cut into match sticks

24 frozen Chinese dumplings, pork, shrimp, or 1 pound package

1 teaspoon sugar

3 scallions (white and green parts), thinly sliced

1 tablespoon balsamic vinegar/or 2 tablespoons black vinegar

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