New Year's Dumpling Delight

These are a family favorite. With all of us putting them together, it doesn't take overly long and it is a fun time for family conversation. From "Cooking Light".

CHILIGARLIC
DIPPING SAUCE:
1/2 cup low sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons lemon juice
1 teaspoon sesame oil
2 garlic cloves, minced
2 tablespoons green onion, minced
1 hot red chile, minced

DUMPLINGS:
10 ounce ground pork
3 1/2 cups shredded Napa (Chinese) cabbage
1 1/4 cups thinly sliced leek (about 1 large)
3/4 cup minced green onion
1 cup thinly sliced shiitake mushroom caps (about 3 ounces)
1 tablespoon minced peeled fresh ginger
1 tablespoon low sodium soy sauce
1 tablespoon sake (rice wine) or sherry
1 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon black pepper
40 won ton wrappers
2 large carrots, thinly sliced

Preparation
To prepare dipping sauce, combine first 7 ingredients. Cover and refrigerate. To prepare dumplings, combine pork and next 10 ingredients (pork through black pepper) in a large bowl.

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. Place dumplings, seam sides up, on carrot slices (cover loosely with a damp towel to keep them from drying). Arrange half of dumplings in a single layer in a bamboo or vegetable steamer. Steam dumplings, covered, for 10
minutes. Remove dumplings from steamer; place on a platter. Keep warm. Repeat procedure with remaining dumplings. Serve with dipping sauce. Note: If you don't have a steamer, use a heat proof plate. Set it on top of a heatproof bowl placed in the bottom of a pot filled with 2 inches of water. Cover and steam.