8 cups chicken stock
16 oz frozen dumplings
1/2 cup matchstick carrots
1/4 cup soy sauce
1 Tbsp plus 1 1/2 tsp minced ginger
1 1/2 tsp toasted sesame oil
1 tsp thinly sliced red fresno chile
1/4 tsp chinese five spice powder
3 scallions, thinly sliced
4 oz spinach leaves
16 oz frozen dumplings
1/2 cup matchstick carrots
1/4 cup soy sauce
1 Tbsp plus 1 1/2 tsp minced ginger
1 1/2 tsp toasted sesame oil
1 tsp thinly sliced red fresno chile
1/4 tsp chinese five spice powder
3 scallions, thinly sliced
4 oz spinach leaves
In a large pot, bring the first 8 ingredients and the scallion whites to a boil. Cook for 2 minutes. Off heat, add the spinach and scallion greens and stir until wilted.
Serves 4
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