Put all ingredients for the sauce in a small pan, except for the sesame seeds. Bring it to a simmer and stir until sugar dissolves. Off the heat. Let it cool down completely. Transfer to a jar with a lid and this can be kept in the fridge for about 1 week.

Place all ingredients in a large mixing bowl and stir in one direction to combine into a paste-like consistency. Have a taste by boiling a tiny amount in water. Adjust the taste to your preference. Cover and keep this in the fridge while preparing other things. It can be kept in the fridge for 2-3 days if you don't use it on the same day.

Use a scissor and cut the dried rice paper into quarters. Overlap the quarters, so that the middle is a bit thicker (to support the filling). Hold on to the wrapper at the center and dip in the water until the wrapper is softened somewhat, about 6-7 seconds. Don't oversoak because you still want it to be firm (but soft enough to be bent so it won't tear). The rice paper continues to soften as you do the wrapping.

Put this on top of a cutting board. Scoop the filling, about 2 tablespoons or so on the center. Gather the softened wrapper around the filling to meet at the center and gently squeeze on the wrapper to 'seal' the dumpling. Put the dumplings on a lightly oiled plate and continue wrapping the rest.

Bring the water in the steamer to a boil. Place a few dumplings on a lightly oiled plate and put this inside the steamer and let them steam for 5 minutes.