Heat 1 tablespoon of sesame oil in a skillet over medium-high heat.

Add 1 cup of minced onion to the skillet and cook, stirring frequently, until the onion is tender, about 3 minutes.

Add 1 ½ cups shredded cabbage, 1 cup shredded carrot, and 1 cup finely diced mushrooms to the skillet. Cook until the vegetables are tender and all the liquid has cooked out, about 5-8 minutes.

Stir in 1 tablespoon of ginger paste and 1 tablespoon of minced garlic. Cook for another minute. Remove the vegetables from the skillet and place them in a bowl.

To the bowl, add 2 tablespoons of minced green onion, 1 teaspoon soy sauce, and 1 teaspoon rice vinegar. Mix everything well.

Set up a workstation with a small bowl of water and about 20 wonton wrappers.

Take a dumpling wrapper in your hand and wet the edges with water. Place about 2 teaspoons of filling in the center of the wrapper.

Fold the wrapper in half, pinching the center. Make three pleats on either side of the center and pinch the wrapper closed. One side should be smooth, and the other side should be pleated.

Set the assembled dumpling aside and continue with the rest of the wrappers and filling.

Heat 3 tablespoons of vegetable oil in the same skillet over medium-high heat.

Place the dumplings in the pan, fat side down, leaving space between them with the seam facing up. Fry for 2 minutes without moving them.

Carefully pour about ¼ cup of water into the pan with the dumplings and cover with a lid. Cook until the water has evaporated and the dumpling bottoms are golden brown.

Remove the cooked dumplings from the pan and continue cooking the rest until done.