Heat a medium pot over medium heat. Add a little oil if your potstickers need searing.

If using fresh potstickers, brown them briefly in the pot, then remove and set aside. If frozen, you can add them later directly to the broth.

In the same pot, add minced ginger and garlic. Cook for 30–60 seconds until fragrant.

Pour in the broth and coconut milk. Stir to combine and bring to a gentle simmer.

Add soy sauce and lime juice. Taste and adjust salt or lime as needed.

Add the potstickers to the simmering soup. Cook according to potsticker package directions or until cooked through (about 5–8 minutes).

Stir in chopped cilantro and sliced green onions just before serving.