Bring chicken broth to a boil in a large pot.
Add sliced fresh ginger, minced garlic, and soy sauce to the broth.
Carefully add potstickers to the boiling broth and cook until they float and are tender, about 6-8 minutes.
Add chopped bok choy and sliced scallions to the pot and simmer for an additional 3-4 minutes until vegetables are crisp-tender.
Season the soup with white pepper to taste.
Ladle soup into deep white bowls, ensuring dumplings are submerged and vegetables float on top.
Garnish each bowl with a drizzle of sesame oil and sliced scallions before serving.