In 12-inch nonstick skillet, heat oil over medium-high heat.

Add bok choy, mushrooms and carrot; cook and stir 3 to 4 minutes or until bok choy is tender and wilted.

Stir in onions and gingerroot; cook and stir 1 minute longer.

In small bowl, stir together wine, 1 tablespoon soy sauce, the cornstarch and 1 teaspoon sesame oil.

Stir into vegetable mixture just until combined; remove skillet from heat.

Cool slightly.

Meanwhile, in another small bowl, mix sauce ingredients until sugar is dissolved; set aside.

For each dumpling, spoon about 1 tablespoon filling into center of pot sticker wrapper.

Wet edge of wrapper with water; bring edge of wrapper together in thirds, pinching wrapper together in center to form a pyramid.

Repeat with remaining wrappers.

(Cover prepared dumplings with damp towel to keep them from drying out.

)

In 5-quart Dutch oven, heat 1 inch water to boiling.

Spray metal colander with cooking spray.

Arrange about 8 dumplings in colander, about 1⁄2 inch apart.

Place colander in Dutch oven; cover.

Reduce heat; steam dumplings over simmering water 10 to 12 minutes or until dumplings are translucent.

Transfer to serving plate; repeat with remaining dumplings.

Serve dumplings with sauce.