Slice and cross-slice the mushrooms. Dry sautee.

Chop the onion fine. Mince the garlic. Grate the carrot and shred the cabbage as needed. Chop the green onions.

Once the mushrooms are dry and squeaky, drop the heat, add 1 tbsp vegetable oil and sautee the chopped onion and white parts of the green onion until they have softened. Add the garlic and ginger and fry about 2 minutes or until fragrant. Add the carrot, cabbage, green parts of green onion, salt, and pepper, and stiryfry until the cabbage is soft but not limp, about 2-3 minutes. Remove from heat and stir in the sesame oil.

Let this mixture cool on the counter or in the fridge.

Assemble the potstickers using a 1 tsp disher. Freeze completed potstickers on a sheet pan or continue for fresh instructions.

Heat a large pan with a lid over medium-high heat, and coat the bottom with oil. Add potstickers and fry until they are browned on the bottom, about 1-2 minutes. Then add 1/4 cup of water, cover the pan, reduce the heat to medium, and allow the postickers to steam for about 2-3 minutes, or until the tops are tender and the water has evaporated.

Uncover the pan and flip the potstickers on their sides to brown more as desired. Remove to serving dish.

Combine the soy sauce and rice vinegar to make a dipping sauce.