Shrimp Dumplings with Sweet-and-Sour Dipping Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons canola oil 
• 7.5 inch carrots ( 3 large carrots)
• 2 tablespoons fish sauce 
• 1 tablespoon ginger fresh grated peeled
• 2 teaspoons ginger fresh grated peeled
• 1 cup leek finely chopped ( 1 large)
• 1 tablespoon rice wine sweet ( rice wine)
• 2 tablespoons bell pepper red minced
• 2 tablespoons rice vinegar 
• 0.3 teaspoon salt 
• 0.8 pound shrimp deveined peeled chopped
• 2 teaspoons sugar 
• 30  wonton wrappers 

Equipment

• frying pan
• wok

Directions

1. To prepare sauce, combine the first 5 ingredients.
2. To prepare dumplings, heat oil in a medium nonstick skillet over medium-high heat.
3. Add leek and 1 tablespoon ginger; saut 3 minutes.
4. Remove from heat.
5. Combine leek mixture, mirin, salt, black pepper, and shrimp, stirring well.
6. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 tablespoon shrimp 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.
7. Add water to a wok or large skillet to a depth of 1 inch; bring to a boil. Line a bamboo steamer with 15 carrot slices; arrange 15 dumplings on top of carrot slices. Cover with steamer lid.
8. Place steamer in pan; steam dumplings 12 minutes.
9. Remove dumplings from steamer; cover and keep warm. Repeat procedure with the remaining carrot slices and dumplings.
10. Serve with sauce.