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In a large pot, heat sesame oil over medium heat.
Add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
Pour in the chicken (or vegetable) broth and bring to a gentle simmer.
Carefully add the frozen potstickers to the simmering broth. Let them cook according to the package instructions (usually 5–7 minutes).
If using mushrooms, spinach, or bok choy, add them in the last 2–3 minutes of cooking.
Stir in the soy sauce, rice vinegar (if using), and a pinch of salt and pepper.
Taste the broth and adjust the seasoning as needed.
Ladle the soup into bowls and garnish with chopped green onions.
If you like a spicy kick, drizzle some chili oil or sprinkle red pepper flakes on top.