Mix chicken, carrot, 30 g of the scallions, ginger, garlic, 15 ml soy sauce and 5 g sesame oil until evenly combined and slightly sticky. Divide into 24 equal mounds on a plate.

Lay one wonton wrapper over each mound. Lightly dampen the underside if the wrapper feels dry, then gently press it down around the filling. Keep the bottoms open; no folded seam is needed. Cover unused wrappers with a barely damp towel.

Set a large nonstick skillet with a tight-fitting lid over medium heat. Add half the canola oil and place 12 dumplings filling-side down, leaving gaps. Add 90 ml (6 tablespoons) water carefully around them, then cover immediately.

Steam for about 7 to 9 minutes, maintaining gentle bubbling. Check a large dumpling at its center with a clean instant-read thermometer; the chicken must reach 165°F (74°C). If needed, add another small splash of water and continue covered until it reaches the target.

Uncover and allow remaining water to evaporate. Cook another 1 to 3 minutes, watching closely, until the exposed filling and lower wrapper edges brown lightly. Lift gently with a thin spatula.

Repeat with the remaining oil, water and dumplings. While the batches cook, mix the remaining 15 ml soy sauce, 5 g sesame oil, rice vinegar, 1 tablespoon water and remaining 10 g scallions.

Serve six dumplings per person with one-quarter of the dipping sauce. Serve the first batch promptly or keep hot at 140°F (60°C) or above while finishing.