In a double boiler start water. Use a large cutting board as your staging area. Peel cucumber and slice both cucumber and zuchini into 1/2 in coins. Quarter the red pepper and red onion into bite size chunks. Clean the bok choi and break off each leaf. 

In steam pot you'll section for three veggies in the bottom; the red onion, red pepper and carrots. Then add the bok choi around the top, tuck in sides of leaves around the pot and cover. When water is boiling add the top pot with veggies and cook for 5 min - al dente only! This will help them be flexible on the skewer.

When the veggies are done add them back to the cutting board and let them cool. Now you're ready to cook the potstickers as directed on the box. Cook them on both sides to get browned and crunchy - they'll hold together better!

Time for the dipping sauce. Use the pre made packet in the box, add the juice of the orange and lemon (about 2T each) with the coconut aminos and avocado oil. Use an immersion blender or whisk to combine. Add 2 t sesame seeds, stir and set aside. Dice the green onion to have on deck also.

Now, you have all the veggies, cooked potstickers, sauce, green onion and 1t sesame seeds for garnish. For assembly start with a zucchini coin, then a mix of the other veggies and try to put the potsticker towards the middle to keep it stable. Roll the bok choi up into a spiral shape and skewer. Get at least one bite of everything on each! Stack in a pyramid shape then finish off with the sauce over the top, sesame and green onion- Enjoy!