Ok, I'm starting to get the picture. As luck would have it, we made Pot Stickers (Dumplings) for dinner last night. There are two basic ways to get dumplings. Fried or boiled. I prefer the fried. Although not fried in the traditional drop in oil sense.
The method used for crisping them is to place in a skillet or wok with a tablespoon of hot oil. Allow to crisp on one side (about a minute) and then pour in a cup of chicken broth. The broth steams and does the cooking, evaporates, leaving the oil to re-crisp the dumpling.
The process of making the dumplings is quite easy. buy some ground pork (or whatever ground meat...Shrimp rock in these) Mix with some diced veggies, roll in a wonton wrapper and then cook. There are also some frozen dumplings that are decent in a pinch.
If you have a meat grinder, Dumplings can be made out of anything.
If you're looking for a wonton sized dumpling with some heat I think you could accomplish a couple of ways.
1) Make your own and drop some heavy spice in the meat.
2)Make your own and fry them, but instead of using chicken broth in the second step, use a spicy ass liquid. Make sure it's a thin liquid as it's water content is necessary to steam the dumplings. I'd boil a few cerrano peppers, garlic, and ginger in a cup and a half of water until it reduces to a cup, strain and use the liquid. Dry spice would also work. The dumplings will absorb much of the flavor and heat.
3)buy the frozen dumplings and fry them as listed above.
We use world Art Foods Asian Wasabi Plum sauce as a dipping sauce for dumplings.
here's a link to one of their product pages. They also have a Thai Ginger peanut sauce listed at the bottom of the page.
http://www.worldartfoods.com/products.php?group=1
We buy this stuff at HEB, but I don't think that chain exists outside of Texas. But the sites product page lists their retailers. Looks like they are available in most of the country.