Start by cooking the potstickers according to the on-pan prep directions on the package.  I used the whole bag of potstickers for our big family, so I used a large pan and 2 Tbsp. vegetable oil.

The directions are as follows: in a non-stick skillet, add the oil and coat the pan evenly. Place the potstickers in a single layer with space between them, laying flat side down.  Add 1 cup of water and bring to a boil. Cover and simmer for 6 minutes.  While they’re cooking you can make the sauce (directions below).

After 6 minutes, uncover and continue to cook until the water has evaporated and the bottom of the potstickers have browned.  Remove them to a platter.

Add 2 more tablespoons of oil to the hot pan.  Add the frozen vegetables and cook for approximately 5 minutes – until the vegetables are tender.

Remove from heat, add the potstickers to the pan and toss the veggies and dumplings with the sauce.  Serve over hot rice.

For the sauce: in a small bowl whisk together the Ling Ling signature sauce, brown sugar, garlic, and peanut butter. Set aside until ready to toss with the dumplings and veggies.