Heat 1 tablespoon of sesame oil in a large pot over medium heat. Add 3 minced garlic cloves and 2 teaspoons of minced fresh ginger, sautéing for 1-2 minutes until fragrant and golden.

Pour in 6 cups of low-sodium vegetable broth, followed by 2 tablespoons of low-sodium soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of chili garlic sauce if desired. Stir well to combine, then bring the mixture to a gentle boil.

Introduce 1 cup of sliced mushrooms into the simmering broth and let them simmer for 3-4 minutes, or until tender.

Mix in 3 cups of chopped baby bok choy or spinach and allow the greens to wilt in the broth for an additional 2-3 minutes over low heat.

Carefully drop in 12-16 frozen dumplings or potstickers, stirring gently to prevent sticking. Let them simmer in the broth for 5-7 minutes according to package instructions.

Once the dumplings are cooked, turn off the heat and ladle the soup into bowls. Garnish with chopped green onions, sprinkle of toasted sesame seeds, and black pepper. Add red pepper flakes if desired.