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Heat the sesame oil in a wide skillet over over medium high. Add the onions and carrots, along with a pinch of salt; sauté about five minutes, until the veggies soften and take on a little color.
Add the coconut milk to the pan, followed by the chicken stock and soy sauce. Let this come to a simmer, then add the frozen potstickers. After about three minutes of cooking, add the spinach in handfuls as they wilt. Check for salt. Need a pinch? Check to make sure the potstickers are toothy, but tender.
Off the heat, add the scallions, the lime juice and chili crisp. It’s perfect.
Serves four.