In a bowl, combine the carrots, mushrooms, kale, mint, green onions, garlic, and sesame oil. Season with salt and set aside.
Place approximately 15 mL (1 tbsp) of the vegetable mixture in the centre of each dumpling wrapper. Moisten the edges of the dough with water and fold in half to form a triangle. Press down to seal the dumpling tightly. Repeat with the remaining dumpling wrappers and place the dumplings on a sheet of parchment paper.
In a large pot of boiling water, poach approximately 6 dumplings at a time for 2 minutes, making sure they don’t touch one another. Remove them from the water and return to the parchment paper. Repeat the process with the remaining dumplings.
In a skillet, heat some of the oil over medium-high heat and brown a few of the dumplings at a time on all sides until golden brown. Add oil as needed. Set aside.
In a small saucepan, heat all the ingredients for the peanut sauce until small bubbles appear, then stir and pour into a bowl.