1. Heat sesame oil in a large pot set over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until aromatic and just beginning to soften.

2. Add the chicken or vegetable broth, soy sauce, and optional rice vinegar. Bring the mixture to a gentle simmer and allow to cook for 5–10 minutes so the flavors can meld.

3. Carefully add the frozen potstickers to the simmering broth. Let them cook for 5–7 minutes, or until they’re fully heated through and tender.

4. For extra nutrition and flavor, stir in the mushrooms or spinach during the last 2–3 minutes of cooking, allowing them to wilt or soften.

5. Taste the broth and adjust the seasoning with salt, pepper, and chili oil or red pepper flakes if you’d like a little heat. Once seasoned to your liking, remove the pot from the heat.

6. Ladle the hot soup into serving bowls, making sure each portion contains a generous mix of broth, dumplings, and vegetables.

7. Finish with a sprinkle of chopped green onions and an extra drizzle of sesame oil, if desired, for added aroma and richness.