Sauté the Aromatics: Place a large saucepan or Dutch oven over a medium heat and add the sesame oil. Once it’s warm, add the minced garlic and grated ginger. Sauté for about 60 seconds, stirring continuously, until fragrant. Be careful not to let them burn, as this can make the broth bitter.

Create the Broth: Pour the chicken or vegetable stock into the pan, along with the soy sauce and rice vinegar. Stir everything together and bring the liquid to a gentle simmer.

Simmer the Broth: Allow the broth to simmer gently for 5-7 minutes. This gives the flavours time to meld together beautifully. I find that maintaining a gentle simmer, rather than a rolling boil, results in a clearer, more refined broth.

Cook the Potstickers: Carefully add the frozen potstickers directly to the simmering broth. There's no need to thaw them first. Let them cook according to the package instructions, which is typically about 5-8 minutes. They are ready when they float to the surface and are tender.

Wilt the Greens: In the final 2 minutes of the potstickers' cooking time, add the separated pak choi leaves to the pot. They only need a couple of minutes to wilt and turn a vibrant green while retaining a slight bite.

Serve and Garnish: Ladle the soup, potstickers, and pak choi into serving bowls. Garnish generously with the sliced spring onions, red chilli (if using), and toasted sesame seeds. A few fresh coriander leaves and a drizzle of chilli oil at the end add a final layer of freshness and warmth.