New Year's Dumpling Delight

Ingredients

• 0.3 teaspoon pepper black
• 2 large carrots thinly sliced
• 1 tablespoon ginger fresh minced peeled
• 2  garlic clove minced
• 0.8 cup spring onion minced
• 2 tablespoons spring onion minced
• 10 ounce ground pork 
• 1.3 cups leek thinly sliced ( 1 large)
• 2 tablespoons juice of lemon 
• 0.5 cup soy sauce low-sodium
• 1 tablespoon soy sauce low-sodium
• 3.5 cups napa cabbage shredded chinese ()
• 1  to 5 chilies red hot minced
• 2 tablespoons rice vinegar 
• 1 tablespoon rice wine (rice wine)
• 0.3 teaspoon salt 
• 1 teaspoon sesame oil 
• 3 ounces mushroom caps thinly sliced
• 40  wonton wrappers 

Equipment

• bowl
• pot

Directions

1. To prepare dipping sauce, combine first 7 ingredients. Cover and refrigerate.
2. To prepare dumplings, combine pork and next 10 ingredients (pork through black pepper) in a large bowl.
3. Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon about 2 teaspoons pork mixture into center of each wrapper. Moisten edges of wrapper with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal.
4. Place dumplings, seam sides up, on carrot slices (cover loosely with a damp towel to keep them from drying).
5. Arrange half of dumplings in a single layer in a bamboo or vegetable steamer. Steam dumplings, covered, for 10 minutes.
6. Remove dumplings from steamer; place on a platter. Keep warm. Repeat procedure with remaining dumplings.
7. Serve with dipping sauce.
8. Note: If you don't have a steamer, use a heat-proof plate. Set it on top of a heat-proof bowl placed in the bottom of a pot filled with 2 inches of water. Cover and steam.