Heat sesame oil in a small saucepan over medium heat. Add the garlic, peanuts, and sesame seeds, stirring frequently until aromatic, about 5 minutes.

Remove the saucepan from the heat and mix in the red pepper flakes. Let the mixture cool slightly.

Transfer the cooled mixture to a food processor and blend until the peanuts are finely ground. Add the salt and blend briefly to combine.

Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the ginger and garlic, cooking for about a minute until fragrant.

Stir in the chopped vegetables and sauté them for 5 to 10 minutes, until tender. Add the soy sauce and green onions, continuing to cook until most of the liquid has evaporated, about 2–3 minutes.

Remove the skillet from the heat and set the filling aside to cool.

Place the wonton wrappers on a flat surface. Spoon 1 tablespoon of the cooled vegetable mixture onto the center of each wrapper.

Wet the edges of the wrappers with water and fold them into a half-moon shape, pressing the edges tightly to seal. Repeat until all the wrappers are filled.

Pour sesame seeds into a shallow dish. Brush the bottoms of each pot sticker lightly with water, then press them into the sesame seeds to create a coating.

Heat 2 tablespoons of sesame oil in a large skillet over medium heat. Place several pot stickers in the skillet, ensuring they don’t touch. Cook until the bottoms are golden brown, about 2–3 minutes.

Pour in ¼ cup of water, quickly covering the skillet with a lid to trap steam. Reduce the heat to medium-low and allow the dumplings to steam for 3–4 minutes, until the wrappers are fully cooked and tender. Repeat this process for the remaining dumplings.

Transfer the pot stickers to a serving plate and let them cool for a minute. Serve warm with the prepared chili peanut oil on the side for dipping.