1. In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant. Be careful not to burn them.

2. Pour in the chicken or vegetable broth and bring to a gentle boil.

3. Add the sliced carrots and mushrooms to the boiling broth. Reduce heat to medium-low and simmer for 5-7 minutes until the carrots are tender but still have a slight bite. Stir in the soy sauce and adjust seasoning as needed.

4. Gently add the frozen potstickers directly to the simmering broth. Let them cook for 5-7 minutes or according to package directions, stirring occasionally to prevent sticking. The dumplings should float to the surface when they’re done.

5. Stir in the baby spinach and let it wilt for about 1-2 minutes. The residual heat will cook the spinach perfectly without making it mushy. Taste the broth and adjust seasonings if needed.

6. Ladle the soup into bowls, making sure each serving gets a good mix of potstickers, vegetables, and broth.

7. Garnish with chopped green onions and a sprinkle of red pepper flakes if you like some heat. Serve immediately while piping hot.