Heat sesame oil in a skillet over medium high heat. Add mushrooms and cook about 3-4 minutes, stirring occasionally. Stir in cabbage, carrots, garlic, and ginger and cook for about 2-4 minutes, or until tender. Add soy sauce and Thai Chili vinegar and cook 1-2 minutes. Let mixture cool completely.
To assemble the potstickers, place a small spoonful of the veggie mixture into the center of each wrapper, being careful not to overfill. Dip your finger in water and rub the edges of the wrappers lightly to moisten. Fold the dough over the filling to create a half-moon shape, pinching and crimping the edges to seal.
Heat the remaining oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until they begin to get crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover with a tight-fitting lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 3-5 minutes.
(Optional Dipping Sauce: Combine ¼ c low sodium soy sauce, 1 Tbsp Pink Tiger Farm Thai Chili vinegar, ½ tsp sesame oil, ½ tsp honey. Or you can go the semi-homemade route and combine ¼ cup teriyaki sauce with 1 Tbsp Pink Tiger Farm Thai Chili vinegar.)
