Secrets of the Best Chefs

TO FINISH THE FILLING

1 teaspoon olive oil

1 teaspoon toasted sesame oil

1 teaspoon chopped peeled ginger

1 teaspoon chopped garlic

1 cup diced deseeded hothouse cucumbers

½ cup sliced scallions

¼ cup toasted sesame seeds (see Resources)

2 teaspoons cornstarch

FOR THE CARROT-HOISIN DIPPING SAUCE

1 cup carrot juice

1 teaspoon olive oil

1 teaspoon toasted sesame oil

1 teaspoon chopped garlic

1 teaspoon chopped peeled ginger

¼ teaspoon crushed red pepper flakes

¼ cup hoisin sauce

2 teaspoons cornstarch

FOR THE DUMPLINGS

1¾ cups all-purpose flour, plus more as needed

½ cup carrot juice

Preheat the oven to 400°F.