4
green onions, white and green parts thinly sliced, plus more for garnish
2
large carrots, peeled and julienned or 1 cup shredded carrots
1 (1½ pound) bag
frozen dumplings (potstickers or mini potstickers)
3 cups
fresh spinach
Sea salt, to taste
1 teaspoon
sesame seeds, (optional)
Ingredients
1 tablespoon
toasted sesame oil
4
garlic cloves, minced
2 tablespoons
minced peeled fresh ginger
6 cups
chicken stock
3 tablespoons
low sodium soy sauce
4
green onions, white and green parts thinly sliced, plus more for garnish
2
large carrots, peeled and julienned or 1 cup shredded carrots
1 (1½ pound) bag
frozen dumplings (potstickers or mini potstickers)
3 cups
fresh spinach
Sea salt, to taste
1 teaspoon
sesame seeds, (optional)
Method
In a large pot, heat the sesame oil over medium heat. Add the garlic and ginger and cook, stirring often, until fragrant, about 3 minutes.
Add the chicken stock, soy sauce, green onions, and carrots to the pot and bring to a boil over high heat. Reduce the heat to medium-low and cook, stirring occasionally, for 5 minutes, or until the carrots are tender. Add the dumplings and bring back to a boil over high heat. Cook, stirring until the dumplings are cooked through, about 4 more minutes. Remove from heat and stir in spinach, until wilted, about 4 minutes. Season with salt to taste.
Divide the soup into bowls. Serve warm, topped with additional green onion and sesame seeds if using.
