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In a small bowl, combine the vinegar, soy sauce, honey, sesame oil, and ¼ cup water. Set aside.
In a 12-inch nonstick skillet, heat 1 tbsp oil on medium-high. Add half of the potstickers in an even layer. Carefully add ¼ cup water and immediately cover. Cook 2–3 min., until warm and browned on the bottom. Transfer to a plate. Repeat with 1 tbsp oil, remaining potstickers, and ¼ cup water. Transfer to plate.
In same skillet, heat remaining 1 tbsp oil on high. Add the ginger and garlic and cook 1 min., stirring constantly. Add the stir-fry vegetables and edamame. Season with salt and pepper. Cook 4 min., until warm., stirring occasionally.
Return potstickers to skillet and add reserved stir-fry sauce. Cook 1–2 min., stirring, until potstickers and vegetables are warm and coated in the sauce. Garnish with the green onions.