1 tablespoon chili paste or Sriracha (adjust to taste)
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cups baby spinach or bok choy, chopped
1/4 cup green onions, chopped (plus more for garnish)
Fresh cilantro, chopped (optional, for garnish)
Salt and pepper to taste
Instructions:
Prepare the Broth:
In a large pot, heat the vegetable oil over medium heat.
Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
Pour in the chicken or vegetable broth, soy sauce, chili paste, rice vinegar, and sesame oil. Stir to combine.
Cook the Dumplings:
Bring the broth to a gentle boil. Add the dumplings to the pot, ensuring they are submerged in the broth.
Reduce the heat to medium-low and let the dumplings cook for about 5-7 minutes, or until they are fully cooked and float to the top.
Add the Vegetables:
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