In a medium bowl, combine pork, carrots, green onions, oyster sauce, sesame oil, cumin, soy sauce, garlic and chili sauce. arrange 10 wrappers on a clean work surface; lightly brush edges with water. Place a heaping teaspoon of filling in centre and fold in half. Join ends together and press to seal. Heat 1 tsp/5 mL canola oil in a large, nonstick skillet over medium-high heat. arrange dumplings in a single layer. Cook until bottoms are golden brown. Add 1/4-1/2 cup/50-125 mL water; cover and steam 5-7 minutes. Uncover and continue to cook until water has evaporated, about 2-4 minutes. Repeat with remaining wrappers. Meanwhile, combine 1/2 cup/125 mL EACH soy sauce and mirin to make Sweet Soy Glaze. Arrange dumplings on a platter and drizzle with Sweet Soy Glaze.