Preheat a 6 quart pot on medium heat for a few minutes. Add 1 teaspoon of olive oil and swirl to coat. Saute minced onion, garlic, and ginger until fragrant, about 1 minute. Add the chopped napa cabbage and sliced carrots and saute until they are partially softened (about 3 minutes).

Add 2 quarts of chicken broth to the pot of vegetables, bring to a boil, and simmer on medium heat for a couple of minutes.

Then add the frozen potstickers, wait for the soup to boil again, and then simmer on medium heat until the potstickers are heated through and the vegetables are tender (about 5 minutes).

Serve immediately and garnish with chopped scallions.

Prep ahead notes: If you make the soup with the potstickers and don’t eat right away, the potstickers will fall apart in the soup. You can make the vegetable soup and stop at step 2. When you are ready to eat, boil the soup again, and add the potstickers and cook for a few minutes.