1. Heat the vegetable oil in a large pot over medium heat. Once shimmering, add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant but not browned. This step is key to building the deep flavor base that Mama Lou always insisted on.
2. Pour in the chicken or vegetable broth and bring it to a gentle boil. While waiting, I often think back to Ouma and me sneaking tastes of broth before it went into the pot, just like Mama Lou’s little kitchen apprentices.
3. Add the frozen potstickers directly into the boiling broth. They’ll cook through in about 8-10 minutes. Stir gently to prevent sticking.
4. Five minutes into cooking the potstickers, add the sliced mushrooms, shredded carrots, and half of the green onions. These veggies add color and crunch, just like the ones Mama Lou always chopped fresh for her stews.
5. Once the potstickers float to the top, indicating they’re cooked through, stir in the baby spinach and soy sauce. Let the spinach wilt for about 1-2 minutes. The bright green leaves remind me of the garden our family tended, where Mama Lou taught me the value of fresh produce.
6. Turn off the heat and drizzle the toasted sesame oil over the soup for that subtle nutty aroma.
7. Season with salt, black pepper, and crushed red pepper flakes if you want a little kick. Taste as you go—Mama Lou always said, “Cooking is like storytelling; you add a little of yourself in every dish.”
8. Ladle the soup into bowls and sprinkle with the remaining green onions and fresh cilantro or parsley if using.

This soup is best enjoyed immediately, with a spoonful of broth and a warm potsticker in each bite. Every step feels like a small moment of connection to family and tradition.