Blend 1/2 cup of Green Giant* Corn and 1/2 cup of Green Giant* Peas in a small food processor until smooth; transfer to a large mixing bowl.
In an 11-inch sauté pan over medium high heat, warm sesame oil; sauté garlic, ginger, tempeh and cabbage for 5 minutes. Stir in un-blended corn and peas, sauté for 2 minutes. Remove from heat and mix into pea and corn purée. Stir in 2 tbsp. of soy sauce, chili sauce and green onion.
Prepare your workstation: Have premade mixture, wonton wrappers, a bowl of water, a few sheets of damp paper towel and a wide bowl with sesame seeds ready to go. Keep wonton wrappers under a piece of damp paper towel to prevent them from drying out.
Place 4 wonton wrappers onto your work surface. Place 1 tbsp. of mixture into the center of each wonton. Brush water around the edges of each wrapper. Fold corners towards the centre pinching the seams together, creating an x shape with the dough. Brush bottoms with some water and tamp into sesame seeds lightly covering the bottom; set aside on a plate and drape with damp paper towel. Continue process until all wonton wrappers are filled.
In a 11- inch pan over medium high heat, warm 3 tbsp. of Crisco* Vegetable Oil. Gently arrange 14 potstickers into the pan, cook for 3 minutes. Mix 1/3 cup of water with 1 tbsp. of soy sauce; reduce heat to medium and gently pour in liquid. Quickly cover the pan with its lid, steaming for 2 minutes. Remove lid and cook until all liquid is gone, 1 minute. Transfer wontons to a serving plate. Wipe pan free of burnt seeds and repeat with second batch.
Whisk dipping sauce ingredients together and serve with hot potstickers. Garnish with sliced green onions.