# What You'll Need:
→ For the Dumplings
01 - 1.5 cups all-purpose flour
02 - 7 tablespoons water
03 - 0.5 teaspoon salt
04 - 7 ounces ground chicken
05 - 1 tablespoon soy sauce
06 - 1 teaspoon sesame oil
07 - 1 clove garlic, minced
08 - 1 teaspoon grated ginger
09 - 2 scallions, finely chopped
10 - 1 small carrot, finely grated
11 - 0.25 teaspoon white pepper
→ For the Soup
12 - 4 cups chicken broth, preferably low sodium
13 - 1 tablespoon soy sauce
14 - 1 teaspoon sesame oil
15 - 2 scallions, sliced thinly
16 - 3.5 ounces baby spinach, optional
17 - Salt and pepper to taste
# Steps:
01 - In a bowl, combine flour and salt. Gradually add water while stirring until dough forms. Knead for 5 minutes until smooth and elastic. Cover with a damp cloth and let rest for 15 minutes.
02 - In a separate bowl, combine ground chicken, soy sauce, sesame oil, minced garlic, ginger, chopped scallions, grated carrot, and white pepper. Mix thoroughly until well incorporated.
03 - Divide dough into approximately 20 small balls. Roll each into a thin circle roughly 2.75 inches in diameter. Place 1 heaping teaspoon of filling in the center of each circle. Fold and pinch edges firmly to seal.
04 - Bring a large pot of water to a gentle boil. Add dumplings in batches to avoid overcrowding. Cook for 4 to 5 minutes until they float to the surface. Remove with a slotted spoon and set aside.
05 - In a separate pot, bring chicken broth to a simmer. Stir in soy sauce and sesame oil. Add baby spinach if using, and adjust heat to maintain a gentle simmer.
06 - Add cooked dumplings to the simmering broth along with sliced scallions. Cook together for 2 minutes to warm through. Taste and adjust seasoning with salt and pepper as needed.
07 - Ladle soup into serving bowls and garnish with additional sliced scallions. Serve immediately while hot.
