In a large mixing bowl, combine the minced beef, shredded carrot, chopped green onion, soy sauce, minced garlic, and grated ginger to prepare the filling.

Take small portions of the filling and roll them into compact balls about the size of a golf ball.

Heat a non-stick skillet over medium heat, add oil, and gently place the beef balls to sear for 3-4 minutes.

Take a dumpling wrapper and place it over each seared beef ball, pressing down gently to mold and seal.

Add a splash of water in the skillet, arrange dumplings, and cover tightly to steam for 6-8 minutes.

Remove lid, transfer dumplings to a platter, and drizzle with chili oil before serving.