Chinese Dumpling Soup

from Food Network Magazine, Vol. 1, Issue 1

8 cups low-sodium chicken broth
1 2-inch piece fresh ginger, peeled and julienned
1 tablespoon soy sauce, preferably dark
1/4 cup Chinese Shaoxing rice wine, dry sherry or white vermouth
1 tablespoon balsamic vinegar
2 teaspoons toasted sesame oil
1 teaspoon sugar
Kosher salt
2 carrots, thinly sliced (about 1 cup)
1 pound frozen Chinese dumplings, pork or shrimp (about 24) (no surprise, but I made my own--PKS)
3 scallions, white and green parts, thinly sliced
4 cups baby spinach

Bring the broth, ginger, soy sauce, wine, vinegar, sesame oil, sugar and a pinch of salt to a boil in a soup pot over high heat. Lower the heat and simmer about 10 minutes. Add the carrots and cook until just tender, about 5 minutes.

Add the dumplings and cook until just tender, about 3 minutes. Stir in the scallions and spinach and cook until wilted, about 1 minute.

Serves 4.