Heat the Oil: In a large pot, warm 1 tablespoon of oil over medium heat.
Sauté the Mushrooms: Add 1 cup of sliced mushrooms and cook for about 4-5 minutes.
Add Aromatics: Incorporate 2 minced garlic cloves and 1 tablespoon of grated fresh ginger into the pot.
Pour in Broth: Add 4 cups of vegetable broth and 2 tablespoons of soy sauce, bringing to a gentle boil.
Cook the Potstickers: Once boiling, gently drop in 12 frozen potstickers and 2 cups of chopped bok choy.
Finish with Seasoning: Stir in 1 teaspoon of toasted sesame oil and freshly-ground black pepper to taste.
Serve and Enjoy: Ladle into bowls, garnishing with sliced scallions and any optional toppings.