Serves 4
4 tablespoons toasted sesame oil
8 medium scallions, thinly sliced (about 1 cup)
8 cloves garlic, minced
1 tablespoon peeled and minced ginger (from a 1-inch piece)
1 teaspoon kosher salt, plus more as needed
12 cups low-sodium chicken or vegetable broth
6 tablespoons soy sauce or tamari
16 to 18 ounces frozen dumplings, wontons, or potstickers (do not thaw)
6 ounces baby spinach (about 6 packed cups) or other asian cabbage
1 cup shredded carrots
1/4 tsp white pepper
2 tbsp Shaoxing wine
Serving options: chili crisp, sliced scallions, chopped fresh cilantro leaves, toasted sesame seeds
Heat 4 tablespoons toasted sesame oil in a Dutch oven or large pot over medium heat until shimmering. Add the thinly sliced scallions, minced garlic cloves, 1 tablespoon peeled and minced ginger, and 1 teaspoon kosher salt. Cook, stirring occasionally, until very fragrant, about 1 minute.
Stir in chicken broth and tablespoons soy sauce, pepper and Shaoxing wine. Bring to a boil over medium-high heat. Add frozen dumplings and cook according to package instructions until cooked through.
Remove the pot from the heat. Stir in 3 ounces baby spinach or other green and 1 cup shredded carrots until the spinach is just wilted, about 30 seconds. Taste and season with more kosher salt as needed.