Do you ever wonder what to do with that big bag of pot stickers you buy at Costco? Well, this recipe will give you a great idea. We have made this several times and it is so good, hearty, and makes you feel like you are having dinner at a great Chinese Restaurant. It comes from the Food Network but I changed a few things so now it is MY recipe! I added a little more chicken broth than the recipe calls for and I didn't add the Asian chili paste or cilantro but if you like it hot-go for it!

Chinese Dumpling Soup

Serves 4 - Makes 11 cups

Ingredients

• 8 cups low-sodium chicken broth
• 1 2-inch piece fresh ginger, peeled and julienned or cut into match sticks
• 1 tablespoon soy sauce, preferably dark
• 2 tablespoons rice vinegar
• 1 tablespoon balsamic 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(Pot stickers), or 1 pound package
• 3 green onions (white and green parts), thinly sliced
• 4 cups bag baby spinach
• chopped cilantro (optional)
• Asian chili paste (optional)

Directions

Put the broth, ginger, soy, vinegars, 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.

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.

Optional- Cook the dumplings according to package directions for pot stickers- Serve dumplings on the side of soup.