Cumin ginger potsticker soup

Hi wonton lovers, summers coming to an end and what a fun way to celebrate fall with homemade soups using the wontons and ginger. Ginger is a great ingredient to prevent from getting sick. I been using it recently. So I been testing recipes for hellmanns deli club, biscuits and jamiponships and frigo family recipes contest. I recently got a honor to be on pardon my fork podcast so go to Google podcast under special needs and special dietary needs with chef ava marie Romero. So look forward to adding more content soon

Cumin ginger potsticker soup 

• 1 Tbs. vegetable oil
• 8 1/8-inch-thick peeled slices fresh ginger, smashed
• 4 cloves garlic, thinly sliced
• 1-1/2 tsp. ground cumin 
• 2 quarts lower-salt chicken broth
• 4 3/4-inch-wide strips lemon zest
• Kosher salt
• 1 lb. frozen Asian meat or vegetable dumplings
• 2 cups chopped and drained fresh baby spinach
• 1-1/2 tsp. fresh lemon juice
• 2 medium scallions, thinly sliced diagonally

• Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic, and cumin, and cook, stirring, until fragrant, about 30 seconds. Add the broth, lemon zest, and 1/4 tsp. salt, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the flavors meld, about 5 minutes.
• Uncover, bring to a boil, and add the dumplings. Return to a boil, and cook for 2 minutes less than the package directs.
• Add the chopped spinach and continue cooking until the dumplings are cooked through and the spinach  is wilt-tender, about 2 minutes total. Stir in the lemon juice, and season to taste with salt. Sprinkle with the scallions, and serve with a drizzle of sesame oil, Sriracha, or soy sauce.