Whisk the eggs in a small bowl, then stir in half the scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
In a large nonstick skillet, heat the oil over medium-high heat and swirl to coat. Arrange the potstickers in a sunburst formation around the pan, ensuring that they are evenly spaced and sit firmly on their bottom flat side. Let cook for 1 minute, then pour 1/2 cup water into the center of the pan (leaving the potstickers undisturbed) and cover. Turn the heat down to medium and let them steam for 4 minutes (there will still be some water in the pan).
Carefully lift the lid and pour the beaten eggs into the pan, ensuring you don’t pour them on top of the dumplings. Cover and continue to cook for 4 to 5 minutes, or until the eggs are set and start to pull away from the sides of the pan, the bottom is golden brown, and the dumplings are cooked through.
Garnish with remaining scallions and herbs (if using), finish with a sprinkle of furikake or gomasio, and serve right from the pan with soy sauce and chili crisp (if using) alongside. Alternatively, you can carefully slide onto a plate to serve.
