1. Preheat your oven to 375 F (190 C). Lightly grease a 9×13 inch baking dish with cooking spray or a little oil. This prevents sticking and ensures easy cleanup.

2. Heat the olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook until softened, about 3-4 minutes. Stir in the grated ginger and minced garlic, cooking for another minute until fragrant.

3. Add the ground pork or chicken to the skillet. Break it up with a spoon and cook until it’s fully browned and no pink remains, about 5-7 minutes. Drain any excess fat from the skillet.

4. Stir in the soy sauce, rice vinegar, sesame oil, and black pepper with the cooked protein mixture. Cook for 1-2 minutes, allowing the flavors to meld together. Remove the skillet from the heat.

5. Arrange the frozen potstickers in a single layer at the bottom of your prepared baking dish. Spoon the seasoned ground meat mixture evenly over the dumplings. Pour the chicken broth over everything, ensuring it’s distributed well.

6. Drizzle the 2 tablespoons of chili oil generously over the top of the meat and dumplings. This is where the signature kick comes from!

7. Cover the baking dish loosely with aluminum foil and bake for 15 minutes. Remove the foil and continue baking for another 5-10 minutes, or until the dumplings are tender and heated through, and the edges are slightly crispy. The broth should be mostly absorbed.

8. Once out of the oven, garnish the bake with sliced green onions and a sprinkle of sesame seeds. Serve immediately with extra chili oil on the side for those who like more heat.