1. Sauté Aromatics:

• Heat the sesame oil in a large pot or Dutch oven over medium heat.
• Add the minced garlic and grated fresh ginger. Sauté, stirring constantly, for about 1 minute until fragrant. Be careful not to burn the garlic.

2. Simmer Broth:

• Pour in the chicken or vegetable broth, soy sauce, and optional rice vinegar. Stir to combine.
• Bring the broth mixture to a gentle simmer and let it cook for 5–10 minutes to allow the flavors to meld.

3. Cook Potstickers and Vegetables:

• Carefully add the frozen potstickers directly to the simmering broth.
• Let them cook according to package directions, or typically for about 5-7 minutes, until they are heated through and tender (they will usually float when cooked).
• If using optional mushrooms, add them along with the potstickers.
• If using optional spinach or bok choy, stir them into the hot soup during the last 1-2 minutes of cooking, just until wilted.

4. Season the Soup:

• Taste the broth and adjust seasoning if needed with salt and pepper. Remember soy sauce adds saltiness.
• Stir in the optional chili oil or red pepper flakes if you desire some heat.
• Once the potstickers are cooked, remove the pot from the heat.

5. Serve and Garnish:

• Ladle the hot soup carefully into serving bowls, making sure to distribute the broth, potstickers, and any vegetables evenly.
• Garnish generously with freshly chopped green onions.
• Add an optional extra drizzle of sesame oil over the top for more aroma, if desired. Serve immediately.