Heat the toasted sesame oil in a large pot or Dutch oven over medium heat. Add the minced garlic and grated ginger, sautéing for 60 seconds until fragrant but not browned.

Pour in the broth, soy sauce, and rice vinegar. Increase the heat to medium-high and bring the liquid to a rolling boil.

Carefully add the frozen potstickers and shredded carrots to the pot. Reduce heat to medium and simmer for 6 to 8 minutes, or until the potstickers float to the surface and are heated through.

Stir in the fresh baby spinach or bok choy. Continue to simmer for 1 to 2 minutes until the greens are wilted and vibrant green.

Remove from heat immediately to prevent the potstickers from becoming over-saturated. Ladle the soup into bowls.

Garnish each serving with sliced green onions and a drizzle of chili crisp or sriracha if desired.