Heat the oil in a heavy skillet. Add the cabbage, zucchini, and carrots, and stir and cook until softened. Add the garlic, ginger, and green onions, and continue cooking for another minute or so. Add soy sauce and vinegar.

Stir, taste, and add more soy sauce if necessary.

Remove from heat.

Lay your wonton wrappers on a clean surface, and spoon a teaspoon or onto the wrappers. Fold in half, and moisten the edges with a bit of water (I just put some water in a small bowl and used my finger.) Press tightly to seal.

Heat a little bit of sesame oil in a skillet and pan fry the dumplings until browned on both sides, in batches so you don’t crowd the pan.

Continue until you run out of either the wontons or vegetables — I used up a whole package of wontons and had a tiny bit of veggies left.

Serve with the chili crunch or soy sauce for dipping and more chopped green onions.