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

Pour in 6 cups of chicken or vegetable broth and 3 tablespoons of soy sauce, stirring well. Bring to a gentle simmer over medium-high heat.

Add in 8 ounces of sliced mushrooms, allowing them to simmer in the broth for 3-5 minutes until softened.

Gently drop in 10-12 frozen dumplings or potstickers, spacing them apart. Stir once, cover, and cook for 6-8 minutes over medium heat.

After dumplings are cooked, stir in 2 cups of chopped baby bok choy and most of the sliced scallions. Simmer for 1-2 minutes until the greens wilt.

Ladle the soup into bowls, garnishing with toasted sesame seeds, remaining scallions, and a sprinkle of red pepper flakes.