need to sprinkle with more flour) to create a flat round circle. Fill
each dumpling with 1 teaspoon of the carrot filling, and then pinch
tightly closed. (If you have filling left over, either make more
dumplings now or refrigerate the filling for up to a week and make
dumplings later. Any dumplings you don’t use right away can be
frozen for up to 6 months.) Bring a pot of salted water to a boil.
Drop the dumplings in, a few at a time, and boil until they float*
and cutting into one reveals it to be cooked all the way through, 3
to 4 minutes. Serve on a platter with a bowl of the dipping sauce
on the side.
* You can skip this step and just use wonton wrappers or white
bread (see Kitchen Know-How), but the carrot juice in the
dumpling dough does give the finished product extra carrot
flavor and color.* You can also pan-fry or steam these dumplings, but boiling is
the easiest method.