Heat a medium pot over medium high heat and add the sesame oil.

Add the mushrooms, scallions, carrot, and ? teaspoon salt. Stir to combine and cook until the vegetables are softened, about 8 minutes.

Add the garlic and ginger, stir to combine, and cook until fragrant, about 1 minute.

Add the bone broth and soy sauce or tamari, stir to combine, and bring to a boil.

Turn the heat down to low and simmer for 5 minutes, until the carrots are tender.

Turn the heat up to medium high and add the potstickers. Cook until the dumplings are cooked through, about 6 to 8 minutes, adding the spinach at the last minute.

Serve hot in bowls, garnished with green onions and topped with chili crisp if desired.