Ingredients
Equipment
Method
- Heat a medium Dutch oven or soup pot over medium-high heat and add the toasted sesame oil.
- Add the sliced mushrooms, diced scallions, carrots, and a pinch of salt. Sauté the vegetables until they are softened, which should take about 8 minutes.
- Stir in the grated garlic and fresh ginger, cooking for about 1 minute until the mixture becomes fragrant.
- Pour in the chicken bone broth and the soy sauce or tamari. Stir well and bring the liquid to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for about 5 minutes, or until the carrots are tender.
- Increase the heat back to medium-high and add the frozen potstickers directly into the broth. Cook for 6 to 8 minutes until the dumplings are heated through.
- During the last minute of cooking, stir in the baby spinach until it just begins to wilt.
- Ladle the soup into bowls and garnish with the reserved green scallion tops and a drizzle of chili crisp if you prefer some heat.
Notes
Do not overcook the dumplings; they can become mushy or fall apart if they simmer in the broth for too long. Leftovers can be stored in the refrigerator for up to 4 days.
