1. Combine broth, vinegar, soy sauce, and garlic in a 5- to 6-quart pan; cover and bring to a boil over high heat.
2. Add potstickers and return to a boil, then reduce heat and simmer, covered, for 4 minutes.
3. Meanwhile, trim and discard ends from bok choy, then thinly slice crosswise. Add bok choy and carrot to soup and return to a simmer. Cook until potstickers are no longer pink in the center (cut to test) and dough is tender to bite, 2 to 4 minutes longer.
4. Stir in green onions, cilantro, and sesame oil. Ladle soup into bowls.
Wine pairing: Viognier's blend of sweet-seeming fruit, spice, and herbs is a good bridge to the soup. Dry Riesling is another great partner.
Note: Nutritional analysis is per serving.