Bring a small pot with rice and two cups of water to a boil. Reduce to simmer, cover, and cook for 18-20 minutes, or until rice is tender and fluffy. Thoroughly rinse produce and pat dry. Chop mushrooms very finely. Mince garlic. Trim and thinly slice green onions on the bias (diagonally). Chopping mushrooms very finely will make the filling easier to work with after they are cooked. A little extra time spent chopping is worth it here.

Heat a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil, finely chopped mushrooms, half the garlic, half the ginger, and half the green onions to pan and cook for 5-6 minutes, or until nicely browned. Add slaw mix and 2 Tbsp. dumpling sauce to pan and cook for 3 minutes. Season to taste with salt and pepper. Transfer to a baking sheet and wipe pan clean. Spreading cooked filling on a baking sheet is a restaurant trick that allows it to cool safely and quickly.

Place a wet paper towel on a plate. Lay a wrapper on wet paper towel and then lay on work surface wet side up. Place 1 Tbsp. filling in each wrapper. Enclose filling by pinching edges to form a tight seal. If wrappers need more moisture to seal, dip your finger in water and moisten edges. You may pleat the seal decoratively, but it's not crucial, making sure potstickers are tightly sealed is. With seam facing up, press potstickers down on work surface to flatten bottom. Set potstickers on a plate. Repeat until all filling is used. (Makes about 20.)

Heat 1 tsp. olive oil in same pan used for filling over medium-high heat. Place 10 dumplings in the pan (do not crowd), flat side down. Cook 2-3 minutes, or until the bottoms are brown. Add 1/2 cup of water to the pan, cover tightly, and cook for 6-9 minutes, or until dumplings are fully cooked. Transfer to a plate and repeat until all dumplings are cooked. Add an additional tsp. of olive oil to pan as needed.

Wipe out same pan used for dumplings and heat 1 tsp. olive oil over high heat. Add sugar snap peas to pan and cook for 2-3 minutes. Add remaining garlic and ginger to pan and cook for 30 seconds. Add half the sesame oil and season to taste with salt and pepper.

Place a portion of rice and sugar snap peas on a plate and arrange potstickers alongside. Add remaining sesame oil and a pinch of sesame seeds to remaining dumpling sauce and serve on the side. Garnish with remaining green onion and sesame seeds.