Using a large deep pot, heat the avocado oil over medium-high heat.

Working in batches to prevent overcrowding the pan, place the dumplings flat side down. Allow to crisp for 5 minutes. Set aside on a large plate, repeating until all of the potstickers are crisp.

Reduce the heat to medium and add the garlic and ginger, sautéing for 2 minutes or until fragrant.

Add the remainder of the veggies and lightly season with salt and pepper. Stir to saute for about 5 minutes or until the veggies are lightly softened.

Pour in the chicken broth and coconut aminos and bring to a boil.

Reduce to a simmer and add the potstickers back to the broth. Simmer for about 5 minutes or until the potstickers are cooked through to 165 F.

Add the rice vinegar, sesame oil and green onion. Serve warm!