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Cut 1 bunch of scallion whites into 2-inch pieces. Thinly slice ¼ cup of the greens. Separate 1 bunch of cilantro stems and leaves. Measure ¼ cup of the stems and coarsely chop ¼ 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, 4 cloves garlic, 2-inch piece sliced ginger, 2-inch piece lemongrass and 1 dried chile; cook, stirring occasionally, until charred in spots, 3 to 4 minutes. Add ¼ cup rice wine (or sherry) and cook, scraping up any browned bits with a wooden spoon, until mostly evaporated, about 1 minute. Add 6 cups broth, cover and cook for 10 minutes.
Using a slotted spoon, remove the solids from the broth and discard. Add a 20- to 24-ounce package of potstickers (or dumplings) to the broth, cover, and return to a simmer. Cook for 4 minutes. Stir in 5 ounces of spinach and 1½ cups of edamame; remove from heat and let stand, covered, for 1 minute. Stir in 2 tablespoons soy sauce. Serve topped with the reserved scallion greens and cilantro leaves, the remaining 2 tablespoons oil and chile slices, if desired.