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Heat the oil in a large, nonstick skillet with a tight-fitting lid. Working in batches as needed, add the potstickers and cook according to package directions until they’re crispy and golden on the outside and warmed through.
In a large bowl, add the carrots, cucumbers, cabbage, scallions, cilantro, and half the Soy-Chili Vinaigrette. Use the tongs and toss to combine. Add the dumplings and the remaining vinaigrette to taste and toss gently to combine. You may not need all of the dressing. Season to taste with salt, if needed.
Plate and garnish with sesame seeds, additional cilantro, and a drizzle of chili crisp.