Step 1

In a small skillet over medium heat, heat 1 tbsp sesame oil. Add 2 minced garlic cloves and 2 tsp grated ginger, sautéing for 1 minute until fragrant. (Alternatively, skip sautéing and add raw garlic and ginger for a simpler prep.)

Step 2

Transfer the garlic-ginger mixture (or raw aromatics) to the slow cooker. Add 4 cups chicken or vegetable broth, 1 tbsp soy sauce, and 1 tbsp rice vinegar (if using). Stir to combine.Tip: Sautéing enhances flavor but can be skipped to save time; raw aromatics will still infuse the broth during slow cooking. Scrape any skillet bits into the slow cooker for extra flavor.

Step 3

Cover and cook on low for 4-6 hours or high for 2-3 hours, allowing the broth to develop rich, aromatic flavors.

Step 4

Stir halfway through if possible to ensure even flavor distribution.Tip: The longer cooking time on low yields a deeper flavor, but high works well for faster prep. Taste the broth before adding potstickers and adjust with extra soy sauce or salt if needed.

Step 5

Increase the slow cooker to high if using low. Add 12-15 frozen potstickers, stirring gently to submerge them in the broth.

Step 6

Add ½ cup sliced mushrooms and/or ½ cup spinach or bok choy (if using). Cook for 15-20 minutes on high, until the potstickers are heated through and tender, and the vegetables are softened.Tip: Check potsticker package instructions for cooking time, as some brands may vary. Avoid overcooking to prevent dumplings from becoming mushy. Stir gently to avoid breaking the potstickers.

Step 7

Taste the soup and adjust seasoning with salt, pepper, and 1 tsp chili oil or red pepper flakes (if using) for a spicy kick.

Step 8

If the broth is too thin, mix 1 tsp cornstarch with 1 tbsp water to form a slurry and stir in, cooking for an additional 5 minutes on high to thicken slightly.Tip: Add chili oil gradually to control heat level. For a tangier soup, stir in an extra ½ tsp rice vinegar at this stage.

Step 9

Ladle the soup into bowls, ensuring each serving has an even mix of broth, potstickers, and vegetables (3-4 potstickers per bowl for 4 servings).

Step 10

Garnish with 2-3 chopped green onions and a drizzle of sesame oil for extra flavor and shine.

Step 11

Serve hot, optionally with extra chili oil, soy sauce, or sesame seeds on the side for customization.Tip: Use wide, shallow bowls to showcase the potstickers and vibrant garnishes. Serve with a spoon and chopsticks for an authentic, fun presentation.