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In a medium skillet, lightly fry the potstickers over medium-high heat in olive oil on both sides until the bottoms turn lightly golden, about 4 minutes. Add ¼ cup of water to the skillet, reduce heat, cover and steam until the water evaporates, about 5 minutes.
In a medium saucepan, sauté the mirepoix with olive oil until tender, about 3 minutes. Add the broth and bring to a slow simmer. Stir in the soyaki sauce and potstickers and cook for another few minutes until heated through.
Ladle the soup into bowls and serve with crunchy chili onion.