1. In a 10-12 inch nonstick frying pan, arrange frozed potstickers in a single layer and add 2/3 cup of water. Cover and bring to a boil over high heat, then reduce heat and simmer until liquid cooks away and potstickers begin to brown, 12 - 17 minutes, (or cook as package directs).
2. Cut the roasted peppers into thin strips.
3. In a large bowl, mix hoisin sauce, lemon juice, sesame oil, sugar, ginger and garlic. Add salad leaves to bowl and mix with dressing.
4. Spoon salad onto plates and top with equal portions of peppers and hot potstickers.