Heat the oil: Warm the vegetable oil in a large pot over medium heat until it shimmers slightly.

Cook the aromatics: Add the ginger and garlic, stirring constantly until fragrant, about 1 minute. Watch closely so the garlic doesn't burn.

Add broth and seasonings: Pour in the chicken broth, soy sauce, and rice vinegar. Stir to combine and bring the mixture to a gentle simmer.

Add frozen potstickers: Drop the frozen potstickers directly into the simmering broth. Stir gently once to separate them if needed.

Simmer until floating: Let the potstickers simmer until they float to the surface and the wrappers look translucent, about 6 to 8 minutes.

Add mushrooms: Stir in the sliced shiitake mushrooms and simmer for 2 minutes until they soften.

Add bok choy: Nestle the bok choy halves into the broth and cook just until the leaves turn bright green and the stems soften slightly, about 2 to 3 minutes.

Finish with sesame oil: Remove the pot from heat and stir in the toasted sesame oil. Taste the broth and add more soy sauce if needed.

Ladle into bowls: Divide the dumplings, vegetables, and broth evenly among bowls using a ladle.

Top and serve: Sprinkle sliced scallions over each bowl and add a spoonful of chili crisp if you like extra heat.