Bring chicken broth to a boil in a large pot.
Add fresh ginger slices and minced garlic to the broth and reduce to a simmer for 5 minutes to infuse flavor.
Add frozen potstickers to the simmering broth and cook until they float and are heated through, about 8-10 minutes.
Add chopped bok choy and continue simmering for 3-4 minutes until tender.
Season the broth with soy sauce and white pepper to taste.
Ladle soup into deep white bowls, making sure potstickers are submerged.
Garnish with sliced scallions and drizzle with sesame oil before serving.