Preparation

1. In a small bowl stir together the ingredients for the dumpling filling: chicken, garlic, ginger, scallions, cilantro, hoisin and cornstarch until thoroughly combined.
2. Line a baking sheet with parchment paper.
3. Work with 6 wonton wrappers at a time, keeping the others covered so that they don't dry out. Place them on a clean counter top or cutting board, side-by-side and place about a teaspoon of filling into the center of each wrapper. Brush the edges of the wrappers lightly with water and fold them on the diagonal to seal, pressing around the filling to remove any air. Place the finished dumplings on the prepared sheet in a single layer and cover with plastic wrap. Repeat with remaining wrappers and filling to make 24 dumplings. They can be covered and stored in the refrigerator (or frozen). until ready to use.
4. To make the soup: In a large soup pot, heat the broth over medium high heat. Add the ginger, sherry (or rice wine), tamari, vinegar and sesame oil. Allow to simmer for 10-15 minutes.
5. Add carrots and shiitake mushrooms and cook 5-7 minutes.
6. Add the prepared dumplings and cook until they begin to float, about 5-7 minutes. Then gently stir in the spinach and cook until wilted, about 1 minute. Taste and adjust seasoning with salt and pepper as desired .
7. Ladle into bowls and garnish with a sprinkle of sliced scallions and cilantro leaves. Serve with Asian chili sauce, if desired.