Before starting, thaw the wonton wrappers for a few minutes.
Mix the carrot, green onions, ginger, garlic and tofu in a medium sized bowl and mix together. Add the pepper, liquid aminos, sesame oil and rice wine vinegar into the mixture and stir everything together.
To arrange the dumplings, fill each wonton wrapper with a bit less than a tablespoon of filling right in the middle. wet the edges with water (you can use your fingers) and fold over so that the middle meets, creating a half moon or crescent shape. Using your finger, pinch the edges to seal, adding a frill if you want. It helps to add a bit more water on your fingers if it isn't pressing together.
Steam dumplings for 10 minutes in a bamboo steamer or a makeshift steamer (a bit of boiling water in a pan, a cookie sheet over it, parchment paper on the cookie sheet, the dumplings on the sheet and cover with foil to keep steam in!).
Remove and serve with sweet ginger sauce.
Sweet Ginger Sauce
Whisk all the ingredients together and add garnishes (if desired).
Notes
Storing leftovers: Place potstickers in an airtight storage container and refrigerate for 3 to 4 days. Warm them up by putting them back in the steamer or by microwaving. To keep the potstickers from drying up in the microwave, place a damp paper towel over them.To freeze: Freeze the potstickers in an even layer on a parchment-lined baking sheet; once they’re frozen, place them in an airtight storage container or freezer bag. Reheat them by steaming or in the microwave, as directed above.