In a large pot, heat 2 tablespoons of sesame oil over medium heat. Add 2 tablespoons of grated fresh ginger, 3 minced garlic cloves, and 2 teaspoons of ground Szechuan peppercorns. Sauté for 1-2 minutes until fragrant.

Pour in 4 cups of chicken or vegetable broth, followed by 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, and 2 tablespoons of chili garlic sauce. Stir and bring to a gentle simmer.

Once simmering, reduce heat to low and cover. Let simmer for 10-15 minutes to meld flavors.

Add 12-15 frozen dumplings to the broth and cook for 5-8 minutes until they float.

Incorporate 2 cups of chopped bok choy and cook for an additional 2-3 minutes until wilted.

Mix 1 tablespoon of cornstarch with 2 tablespoons of water, then drizzle into the soup while stirring. Let simmer for 1-2 minutes to thicken.

Ladle the soup into bowls, garnish with scallions and cilantro, and drizzle with red chili oil if desired.