In a large pot, heat 2 tablespoons of sesame oil over medium heat. Once shimmering, add 1 tablespoon of minced ginger, 2 cloves of minced garlic, and 1 tablespoon of Szechuan peppercorns; sauté for 1-2 minutes until fragrant and the garlic is golden but not burnt.

Pour in 6 cups of chicken or vegetable broth along with 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, and 3 tablespoons of chili garlic sauce. Add 1 tablespoon of sugar to balance the flavors and stir well; bring the mixture to a simmer over medium-high heat.

Once the broth is simmering, reduce the heat to low and cover the pot. Let it simmer for 10-15 minutes, allowing all the flavors to meld together.

Uncover the pot and add 12 frozen dumplings to the simmering broth. Cook according to package instructions, usually about 5-8 minutes, or until the dumplings float to the surface.

Stir in 2 cups of chopped bok choy for nutrition and texture, cooking for an additional 2-3 minutes until just wilted. In a separate bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry; add this to the pot to thicken the broth.

Ladle the warm soup into bowls. Garnish each bowl with sliced scallions, fresh cilantro, and a drizzle of red chili oil if desired. Serve hot.