3 tablespoons vegetable oil, divided 1 cup diced shiitake mushrooms 1/3 cup of minced onion (from last week's box!) 3 cups shredded Veggie Box cabbage 2 carrots, peeled and grated 1/2 cup diced water chestnuts 1/2 cup chopped fresh cilantro leaves 1 large egg 3 cloves Veggie Box garlic, minced 1 tablespoon freshly grated Veggie Box ginger 1 1/2 tablespoons reduced sodium soy sauce 1 tablespoon rice wine vinegar 2 teaspoons sesame oil Kosher salt and freshly ground black pepper, to taste 32 (3-inch) round wonton wrappers

Heat 1 tablespoon vegetable oil in a medium skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cabbage and carrots until tender, about 3-5 minutes. Let cool completely. In a large bowl, combine mushroom mixture, water chestnuts, cilantro, egg, garlic, ginger, soy sauce, rice wine vinegar and sesame oil; season with salt and pepper, to taste.

To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the mushroom mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal. Heat remaining 2 tablespoons vegetable oil in a large skillet over medium high heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 3-5 minutes.