In a large skillet, brown the beef, onion, and garlic with the soy sauce, salt, pepper, teriyaki sauce and ginger over medium heat.  Drain the grease off the mixture and set aside.

Take the thinly sliced and shredded vegetables and cook them until just tender in a bit of olive oil.  Toss with the meat mixture and then wipe your skillet clean and set aside.

To form the potstickers, remove one wonton from the package (wontons are like filo dough, you want to keep it covered and damp whenever possible so they don't dry out). Place about ½ a teaspoon of the filling in the center of the wrapper. Brush two sides of the wrapper with a bit of water using your finger. Fold the wonton in half to make a triangle. Next, take the two ends and pinch them together with a little dab of water to seal it. Cover it with a damp towel, and repeat until all the filling is gone.

To cook the potstickers, heat a large pan over medium heat. Brush the pan with the vegetable oil once the pan is hot. Add about 8 potstickers to the pan and let them cook about 1-½ minutes on each side. Once each side has browned a little bit, add ⅓ cup of beef stock, turn the heat down to low, and cover the pan. Steam the wontons for 2 minutes.

In between the batches, clean the pan by pouring in water for the pan to deglaze. Remember to let the pan get very hot before you add the vegetable oil and start on the next batch.