Instructions: Combine filling ingredients in a bowl, mix well. Let stand for 30 minutes. Combine broth ingredients in a bowl.

To fill each dumpling, place a heaping teaspoon of filling in center of a wonton wrapper; keep remaining wrappers covered to prevent drying. Brush edge of wrapper with water and fold in half to form a triangle; press edges to seal.

As you work, place dumplings on a baking sheet and cover with a dry towel. Heat a large pot of water to boiling, add dumplings, and cook until they float, 2 to 3 minutes.

Meanwhile, heat a wok over high heat until hot. Add oil, garlic, and ginger; stir-fry until fragrant, about 10 seconds. Add carrot, snow peas, and chile; stir-fry until carrot is crisp-tender, 1 to 2 minutes. Add chili broth ingredients and bring to a boil. Drain dumplings and place in soup bowls. Ladle chili broth over dumplings.

This recipe yields 2 to 4 servings.

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