1. In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, cooking for about 1 minute until fragrant but not browned. This step always reminds me of my mom’s kitchen—the smell alone can make a hectic day feel better.
2. Add the chicken or vegetable broth and water, then stir in the soy sauce. Bring the mixture to a gentle boil over medium-high heat.
3. Once boiling, add the frozen potstickers directly into the broth. Stir gently to prevent sticking. Cook according to package instructions, usually about 6-8 minutes, until the potstickers float to the top and are cooked through.
4. About 3 minutes before the potstickers are done, add the sliced napa cabbage, mushrooms, carrots, and the white parts of the green onions. These veggies soften quickly and add a lovely crunch and color to the soup.
5. Taste the broth and add salt, pepper, or more soy sauce if needed. If you like a little heat, sprinkle in chili flakes or a squirt of Sriracha here.
6. Turn off the heat and stir in the green parts of the scallions for freshness.
7. Ladle the soup into bowls and serve immediately. If you’re anything like me, you’ll want to have a big bowl ready and maybe a few extra potstickers on the side for hungry hands.

One of my favorite things about this recipe is how forgiving it is. If the potstickers stick a little or if you need to add a splash more broth, it doesn’t ruin the dish. It’s like cooking with love—sometimes messy, always satisfying.