Put a large nonstick skillet with a lid over medium heat so it is ready when the ingredients are prepped.

Slice the scallions and keep the white and light green parts separate from the dark green tops.

Stir the soy sauce and chili crisp together in a small bowl and set the bowl near the stove.

Add the neutral oil to the warm skillet and swirl it to coat the bottom.

Put the frozen potstickers into the skillet flat-side down in a single layer.

Cook the potstickers for 3 to 4 minutes, without moving them, until the bottoms look deep golden brown.

Carefully pour 1/3 cup water into the skillet. Cover the skillet right away to catch the steam.

Steam the potstickers for 4 to 5 minutes, until they are hot all the way through and most of the water is gone.

Take off the lid and keep cooking for 1 to 2 minutes, until the last of the water cooks away and the bottoms crisp again.

Push the potstickers toward the outer edge of the skillet to make space in the middle.

Put the bok choy into the middle of the skillet, cut sides down, and scatter in the scallion whites.

Cook the bok choy for 2 minutes, until the cut sides start to brown and the thicker white stems begin to soften.