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.
Make sure you cover the frying pan so that the steam of the water can cook the pork completely! You don't want to have raw pork in the middle of your low carb potstickers!
And there you go, you just made some low-carb/keto potstickers! These potstickers have a crunchy outer skin enwrapping complex flavors fused together from meat and vegetables. The 1st sauce brings together flavors of salt and complex sourness, whereas sauce 2 offers more of a straight forward salty and sour sauce.
Repeat with the remaining wrappers and filling. Heat the oil in a large nonstick skillet over medium-high heat until hot. Arrange the potstickers in the skillet in concentric circles and cook until the bottoms are light golden, about 2 minutes.