1 tablespoon toasted sesame oil

4 garlic cloves, minced

2 tablespoons minced peeled fresh ginger

6 cups chicken stock

3 tablespoons low sodium soy sauce

4 green onions, white and green parts thinly sliced, plus more for garnish

2 large carrots, peeled and julienned or 1 cup shredded carrots

1 (1½ pound) bag frozen dumplings (potstickers or mini potstickers)

3 cups fresh spinach

Sea salt, to taste

1 teaspoon sesame seeds (optional)

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In a large pot, heat the sesame oil over medium heat. Add the garlic and ginger and cook, stirring often, until fragrant, about 3 minutes.
Add the chicken stock, soy sauce, green onions, and carrots to the pot and bring to a boil over high heat.
Reduce the heat to medium-low and cook, stirring occasionally, for 5 minutes, or until the carrots are tender.
Add the dumplings and bring back to a boil over high heat. Cook, stirring, until the dumplings are cooked through, about 4 more minutes.
Remove from heat and stir in spinach until wilted, about 4 minutes. Season with salt to taste.
Divide the soup into bowls. Serve warm, topped with additional green onion and sesame seeds if using.