First shred cabbage and toss in bowl with 1/2 tsp. salt. Set aside for 15 minutes to draw excess moisture from the cabbage. Prep remaining veggies -mushrooms, carrot, green onion, garlic, gingerroot. Everything should be small so the mixture is pliable. Squeeze cabbage and drain out moisture. Then combine all ingredients in a bowl. Give a mix and set aside.

Line up wonton wrappers on a counter or cutting board. Spoon 1 teaspoon of filling into center of each wrapper. With a brush, moisten the edge of one half of the wonton skin. Pinch together the dumpling and begin to make pleats along the moistened side of the wrapper, by pushing the edge of the wrapper to make a crimp and then pinching. Once filling is enclosed, set dumpling on an oiled plate, so it does not stick.

Make Dipping Sauce. In a small bowl, mix together all ingredients for dipping sauce and set aside.

To cook the pot stickers, heat 1 Tablespoon canola oil in a skillet on high heat. Then add half the dumplings, making sure they do not touch each other. Cook until the surface turns a golden brown, then turn heat to low and add 1/4 cup water and cover. Steam for about 5 minutes or until the pot stickers look translucent. Remove from pan and cover to keep warm. Repeat process with other half of dumplings……. OR brush a bamboo steamer with oil. Line up dumplings in the steamer so they do not touch. Steam for 10 minutes or until the pot stickers look translucent. Serve with the dipping sauce.