Prepare the Filling:

1. Combine ground beef, green onions, ginger, cooking wine, soy sauce, sesame oil, white pepper, sugar, and salt in a large mixing bowl. Stir with a spatula until everything is evenly combined. Mix in the carrots, corn, and peas until evenly distributed.
2. Cover the bowl with plastic wrap and place it in the refrigerator for at least one hour to soak up all of the flavors.

Wrap the Dumplings:

1. Prepare a small bowl of water for dipping your fingers into. Take one dumpling wrapper at a time and place it in your palm. Smear your finger along the edge of the wrapper with water.
2. Fill the center with a tablespoon of the filling. Fold the wrapper in half to form a half-moon shape, then enclose the filling inside. To seal, press the edges together or pleat the edges together with your finger. Place the dumpling on a baking sheet lined with parchment paper.
3. Repeat with the remaining dumplings. To keep the wrappers from drying out, cover with a tea towel.

Pan-fried Dumplings:

1. In a large nonstick frying pan, heat vegetable oil over medium-high heat until hot, about 3 minutes. Place a batch of 12-15 dumplings on the pan, spacing them about 12 inches apart to prevent them from sticking together. Cook for 3 minutes, or until the bottom begins to turn golden brown. (To get all sides crispy instead of just the bottom, cook on both sides until golden and crispy.)
2. Pour enough water into the pan to cover half of the height of the dumplings (12-inch deep). The water should immediately begin to sizzle and boil. Cook, covered, for 7-8 minutes, or until almost all of the water has evaporated.
3. Remove the lid and reduce the heat to medium. Cook for 2 minutes more, or until all of the water has been absorbed. The dumplings’ bottoms should be crispy.
4. Repeat the process for a second batch of 12-15 dumplings.

Serve:

1. Make the vinegar dipping sauce in a small bowl by combining black vinegar, soy sauce, sesame oil, and green onions. For a spicy kick, mix in some Sriracha.
2. Place the crispy dumplings on a plate and top with black sesame seeds and green onions. Serve with a homemade vinegar dipping sauce or spicy chili oil on the side.