Potsticker & Vegetable Soup

Cut scallion whites into 2-inch pieces. Thinly slice 1/4 cup of the greens. Separate cilantro stems and leaves. Measure 1/4 cup of the stems and coarsely chop 1/4 cup of the leaves. Set aside the scallion greens and cilantro leaves (reserve any extra for another use).

Heat 1 tablespoon oil in a large pot over high heat. Add the scallion whites, cilantro stems, garlic, ginger, lemongrass and dried chile; cook, stirring occasionally, until charred in spots, 3 to 4 minutes. Add rice wine (or sherry) and cook, scraping up any browned bits with a wooden spoon, until mostly evaporated, about 1 minute. Add broth, cover and cook for 10 minutes.

Using a slotted spoon, remove the solids from the broth and discard. Add potstickers (or dumplings) to the broth, cover and return to a simmer. Cook for 4 minutes. Stir in spinach and edamame; remove from heat and let stand, covered, for 1 minute. Stir in soy sauce. Serve topped with the reserved scallion greens and cilantro leaves, the remaining 2 tablespoons oil and chile slices, if desired.