In a large pot, over medium heat, warm 1 tablespoon of sesame oil until it shimmers. Add 3 minced garlic cloves and 2 teaspoons of minced fresh ginger, sautéing for about 1-2 minutes until fragrant; you should see the garlic turning golden.

Pour in 6 cups of low-sodium vegetable broth along with 2 tablespoons of low-sodium soy sauce and 1 tablespoon of rice vinegar. If you enjoy a bit of heat, stir in 1 teaspoon of chili garlic sauce. Increase the heat and bring this flavorful mix to a gentle boil.

Once boiling, reduce the heat to medium-low and let the broth simmer gently for 5 minutes. This allows the rich flavors to meld beautifully together, creating a savory base for your Easy Asian Dumpling Potsticker Soup.

Introduce 1 cup of sliced mushrooms into the simmering broth. Continue to simmer for another 3-4 minutes, or until the mushrooms become tender and their earthy aroma fills your kitchen, enhancing the overall depth of the soup.

Next, stir in 3 cups of chopped baby bok choy or spinach into the pot. Allow it to simmer for 2-3 minutes until the greens are just wilted, keeping them vibrant and fresh while adding a delightful splash of color.

Gently add 12-16 frozen dumplings or potstickers to the broth. Cook them for 5-7 minutes, or according to package instructions, ensuring they're heated through and ready to become the heart of your Easy Asian Dumpling Potsticker Soup.

Once the dumplings are cooked, turn off the heat. Ladle the steaming soup into bowls and garnish with chopped green onions, a sprinkle of toasted sesame seeds, a dash of black pepper, and a pinch of red pepper flakes for added flair and flavor.