Sauté the Aromatics: Heat the vegetable oil in a large stockpot or Dutch oven over a medium heat. Add the minced garlic, grated ginger, and the white parts of the spring onions. Sauté for 1-2 minutes until fragrant, being careful not to let the garlic burn.

Build the Broth: Pour in the chicken or vegetable stock, soy sauce, mirin, and rice vinegar. Stir everything together and bring the liquid to a steady simmer.

Infuse the Flavours: Once simmering, reduce the heat slightly and let the broth gently bubble away for at least 5-10 minutes. This step is crucial for allowing all those lovely aromatic flavours to meld together.

Cook the Potstickers: Carefully add the frozen potstickers directly to the simmering broth. Let them cook according to the package instructions, which is typically for 5-7 minutes. They will float to the surface when they are cooked through.

Wilt the Vegetables: During the last 2-3 minutes of the potstickers’ cooking time, add the bok choy leaves and julienned carrots to the pot. They don't need long – just enough time to become crisp-tender while retaining their vibrant colour and bite.

The Finishing Touch: Remove the pot from the heat. Now, stir in the toasted sesame oil. What works best for me is adding this right at the end, as cooking it can diminish its distinctive nutty fragrance.

Serve and Garnish: Ladle the soup generously into four bowls, making sure to distribute the potstickers and vegetables evenly. Garnish with the green parts of the spring onions, a sprinkle of toasted sesame seeds, and some fresh coriander. For those who like a bit of heat, a drizzle of chilli oil is fantastic.