Minced garlic and ginger, then heat a tablespoon of oil in a large pot over medium heat until shimmering. Add the garlic and ginger, and sauté for about 1-2 minutes or until fragrant.

Pour in 4 cups of chicken or vegetable broth while stirring. Bring the mixture to a gentle simmer.

Slice your chosen vegetables—about 1 cup of carrots and 3 cups of bok choy—into bite-sized pieces. Add them to the broth and let everything simmer together for another 5-7 minutes until tender.

Gently stir in about 10-12 potstickers of your choice and cook for 5-6 minutes if frozen or 3-4 minutes if fresh.

Add 2 tablespoons of soy sauce and 1 teaspoon of sesame oil to the pot. Taste the broth and adjust if necessary.

Chop 2-3 scallions, and sprinkle them over the soup just before serving.

Ladle the soup into bowls, including a few potstickers in each. Serve hot.