In a 9-by-13-inch baking dish, mix together all the ingredients
for the carrot filling. Bake for at least 1 hour, stirring every 15
minutes. The carrots will get slightly crispy on the exterior, but
the inside should be firm and moist. Taste after an hour to see if
they’re cooked. If not, continue cooking and check every 10
minutes until they’re done.
To finish the filling, in a large pot, heat the olive oil and sesame
oil over medium heat and add the ginger and garlic. Cook for a few
seconds and then add the baked carrot filling and any juices from
the baking dish and turn the heat to high. Once the mixture
bubbles, 2 to 3 minutes, add the remaining ingredients except for
the cornstarch. When the liquid starts to reduce, after 5 minutes or
so, add the cornstarch and cook until there is very little liquid left
in the pan, 5 to 10 minutes. Let cool.
Make the dipping sauce by reducing the carrot juice to ½ cup in
a small pan over medium heat. In a separate pot, add the oils,
garlic, ginger, and red pepper flakes and cook for 3 minutes. Add
the hoisin and the reduced carrot juice and let come to a slight
simmer. Add the cornstarch, and when the sauce returns to a
simmer, remove from the heat, place in a blender, and mix
thoroughly. Allow to cool.
Make the dumplings* by stirring the flour and carrot juice
together in a bowl. Remove to a floured surface, knead for a few
minutes, and bring the dough together and shape into a ball. Allow
to rest for 10 minutes and then divide the dough into 16 smaller
balls. Flatten each ball and roll out with a rolling pin (you may