In a large mixing bowl, combine the chopped cabbage, grated carrot, sliced green onions, chopped mushrooms, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix thoroughly and set aside.

Assemble the Potstickers

Place a teaspoon of the filling in the center of a potsticker wrapper. Moisten the edges of the wrapper with water, fold it in half, and pinch the edges to seal. Repeat until all filling is used.

Cook the Potstickers

Heat a non-stick skillet over medium-high heat and add a tablespoon of oil. Once hot, place the potstickers in the skillet, flat side down. Sear for 2-3 minutes until golden brown.

Steam the Potstickers

Add 1/4 cup of water to the skillet and immediately cover with a lid. Steam for 5-7 minutes or until the water has evaporated and the potstickers are cooked through.

Serve

Remove the potstickers from the skillet and serve hot with Peking sauce on the side.