Assemble: all the ingredients.

Choose thin noodles for the filling.

Boil noodles as per package instructions.

Heat olive oil in a pan and add garlic.

Add chopped mushrooms and saute for a minute.

Lower the flame and mix in shredded green and purple cabbage.

Add shredded carrots and green onions.

Finally add boiled noodles.

Add salt, crushed black pepper, soy sauce and chili sauce. Also added few drops of sesame oil for extra flavor.

Mix, adjust seasonings and allow the mixture to cool completely.

Let's begin making the potstickers. Moisten the top half-circle of the wrapper.

To assemble, place 2 teaspoon of filling in the center of the wrapper (do not overfill).

Fold and pinch the wrapper from one end (the left side).

Using your right thumb and right forefinger, make a pleat, pinch and seal that pleat to the wet part of the wrapper.

Use your left thumb to press the filling down as you fold your pleats.

This is how it will look like - first pleats!

Continue making pleats and keep pinching until you have reached the other end. If it feels dry, use a drop of water to seal the potsticker. Before sealing the final part, press gently on the potsticker to release any trapped air. This way they will not split open when steamed.

Repeat the process with rest of the wrappers until all the filling is used up .

All shaped potstickers. They will look like a half crescent moon.

To cook- first pan cook them in oil until the bottom is crispy and brown.

Then a small amount of water, cover and let it steam for 3-4 minutes on a medium flame.

When ready to serve, crisp them again and serve. This adds a nice texture and color to the potstickers.

Serve hot with your favorite dipping sauce.

An easy and delicious appetizer for your next party.