In a medium bowl, combine the ground pork, minced ginger, minced garlic, sea salt, black pepper, and half of the coconut aminos until well incorporated.
Place approximately 1 tablespoon of the pork mixture into the center of each wonton wrapper.
Moisten the edges of the wrappers with a small amount of water, fold them in half, and pinch the edges firmly to seal.
Heat the avocado oil in a large non-stick skillet over medium-high heat and sear the potstickers for 2 minutes or until the bottoms are golden brown.
Carefully pour 1/4 cup of water into the skillet, cover immediately with a tight-fitting lid, and steam for 5 minutes until the pork is cooked through.
While the potstickers steam, whisk together the rice vinegar, toasted sesame oil, and the remaining coconut aminos in a large mixing bowl.
Toss the shredded cabbage and carrots into the dressing until the vegetables are thoroughly coated.
Remove the lid from the skillet and continue cooking for 1 minute to allow any remaining water to evaporate and the bottoms to recrisp.
Serve the warm potstickers immediately over the chilled Asian slaw and garnish with the sliced green onions.