Add the olive oil to a large soup pot over medium-high heat.

Add the onions and saute until softened, about 3 - 4 minutes.

Stir in the minced garlic, stir fry seasoning, and dried ginger and cook until fragrant, about 30 seconds.

Add the shredded carrot and green onions, stir and cook for 1 minute.

Add the chicken stock, soy sauce, and sriracha. Stir to combine. Bring the liquid to a boil.

Add the frozen dumplings and stir. Lower the heat to medium but keep the soup at a simmer. Cook the dumplings for 10 minutes.

Add the cup of frozen peas and cook until they are warmed through, about 1 - 2 minutes. Serve the potsticker soup with a sprinkle of black pepper.