1 Pot, 2 Small bowls, 1 Wok, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Brush, 2 Steamer baskets
1 Thaw wonton wrappers. Meanwhile, rinse shrimp, pat dry and chop finely. Remove the tough outer layer of lemongrass, trim both ends, rinse stalk and finely chop tender portion of lower third. Rinse scallions, pat dry and chop finely. Peel ginger root and chop finely. Cover prepared vegetables to keep moist.
2 Cut bell pepper into quarters, remove seeds, rinse and pat dry. Finely chop 1/4 of pepper and combine with prepared vegetables in a bowl. Mix cornstarch with 1 tablespoon water, pour over vegetables and stir to combine. Season with salt and pepper.
3 Moisten edges of each wonton wrapper with a little water and place 1 spoonful of vegetable mixture in the center. Fold edges toward center and press firmly to seal pouch. Place in a lightly oiled steamer basket (or bamboo steamer).
4 Clean shiitake mushrooms and cut into halves or quarters, depending on size. Cut remaining bell pepper into thin strips. Peel carrots and cut into very thin strips. Peel garlic and chop finely.
5 Mix together chile pepper, soy sauce, fish sauce and 6 tablespoons water and set sauce aside. Fill a pot with 2 liters (approximately 4 cups) and bring to a boil.
6 Set the steamer basket (or bamboo steamer) in pot, cover and steam for 8 minutes.
7 Meanwhile, heat the sesame oil in a wok. Stir-fry shiitake, bell pepper strips and carrots for 1 minute. Add garlic and stir-fry very briefly.
8 Combine salt and pepper with 2 tablespoons of reserved sauce. Divide stir-fried vegetables among bowls, top with dumplings and serve with the remaining sauce (for dipping).