Steamed Dumplings with Veggies and Ham

To make the dumplings:

1. Stir together the ham, cabbage, carrot, scallions, garlic and ginger in a bowl. Add the soy sauce, sesame oil and sugar and toss until thoroughly combined.
2. Brush the edges of 1 wonton wrapper with water. Place about 1 teaspoon of filling in the center of the wrapper. Fold over to form a triangle, pressing on the edges to seal. (Dumplings can stay in this shape or can be folded further: Dab some water on one of the long corners, then pull the corners together, overlapping slightly; press to seal.) Repeat with the remaining wrappers and filling. 
3. Arrange the dumplings, without touching, in a steamer basket (you may have to cook the dumplings in batches). Set the steamer over a pot of boiling water, cover and steam until the wrappers are tender, 10–12 minutes.
4. While the dumplings are steaming, make the dipping sauce.

To make the dipping sauce:

1. Stir together the soy sauce, water, rice vinegar and sugar until sugar is dissolved. Stir in the scallion greens.
2. Serve the hot dumplings with the dipping sauce.