1. Prepare the Broth

In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, stirring constantly for 1-2 minutes until fragrant. Be careful not to burn the garlic.

Pour in the chicken or vegetable broth, soy sauce, rice vinegar, and fish sauce (if using). Stir well to combine. Bring the mixture to a gentle simmer over medium heat.

2. Add the Vegetables

Add the carrots and mushrooms to the simmering broth. Let them cook for 3-4 minutes to soften slightly. Next, stir in the shredded cabbage and baby spinach (or bok choy). Simmer for another 2-3 minutes, until the vegetables are tender but still vibrant.

3. Cook the Potstickers

Carefully add the frozen or fresh potstickers to the pot. Stir gently to ensure they don’t stick to the bottom. Simmer for 5-7 minutes (or according to package instructions), until the potstickers are fully cooked and floating to the top.

4. Taste and Adjust

Taste the broth and adjust the seasoning as needed. Add more soy sauce for saltiness, rice vinegar for tang, or chili garlic sauce for heat. If the broth tastes too strong, you can add a splash of water to dilute it slightly.

5. Garnish and Serve

Ladle the soup into bowls, making sure each serving has an equal amount of potstickers, vegetables, and broth. Garnish with sliced green onions, chopped cilantro, sesame seeds, and a drizzle of chili oil or sriracha if desired. Serve immediately with a wedge of lime on the side for an extra burst of freshness.