add soy, mirin, lime juice and fish sauce to a medium bowl with salmon
finely chop ginger, garlic, chili, green onion, snowpea sprouts and add to bowl. Stir to combine.
Place about a tsp of filling in a wonton wrapper(can be square or round). Dip your finger in a little dish of warm water(or egg wash) and run around the edge of the dumpling. Press together, making sure to remove any air pockets.
Set aside on a tray. Next steam the dumplings in a steamer basket or bamboo steamer for approx 3-4 minutes. Heat a skillet to medium high, and add grapeseed oil(or other high smokepoint oil)and as the dumplings get steamed, carefully place in the hot pan. Fry on one side until brown,about 2 minutes. Use paper towel for any excess oil.
Mix together soy, rice wine vinegar, sugar, green onion, sesame seed oil, and lime juice for dipping sauce.