Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

Scale

Cook Mode Prevent your screen from going dark

If using frozen potstickers, thaw slightly so edges separate; pat them dry. Heat a thin film of oil in a skillet over medium-high until shimmering, then add potstickers in a single layer and sear until bases are golden, about 2 to 3 minutes.
In a medium pot, warm the chicken or vegetable broth over medium heat. Add minced ginger and garlic, and simmer gently for 4 to 6 minutes to release aromatics without turning bitter.
Pour in the can of coconut milk and bring the broth to a gentle simmer. Stir in soy sauce, then taste and add lime juice for bright acidity; adjust seasoning carefully.
Slide the seared potstickers into the simmering broth and cook for 3 to 4 minutes just to marry flavors and finish heating through. Spoon broth over the potstickers to coat their tops and let them rest off heat for a minute.
Divide the potstickers and broth among bowls. Scatter chopped cilantro and sliced green onions over each serving. Serve immediately.

For added heat, consider serving chili oil at the table. Store leftovers separately to maintain texture.