Heat a non-stick pan with 1 tablespoon of oil and sauté carrot, cabbage, edamame until the cabbage is tender. Season with Yondu umami seasoning and pepper. Dish out and let cool.

To make the dumpling, place a spoonful of filling onto the middle of the wrapper and pleat to seal. Using the same pan, add another 2 teaspoons of oil and add in the dumplings in one layer, slightly apart.

Cook until the bottom turns slightly brown then add a cup of water. Cover it with a lid and cook over medium heat until all water has evaporated. Set aside.⁣

In a heated pan with ½ tablespoons oil, sauté tomatoes & potatoes for about 1 min. Add in the water and season with 2 tablespoons of Yondu umami seasoning.

Place a lid over, bring it to boil, then lower the heat to simmer and cook until potatoes are fork-tender. Remove the lid, taste test & season if needed then cook vegetables of choice until tender. ⁣

To serve, place cooked noodles in a bowl, then ladle the umami broth with vegetables over and top with potstickers.⁣