1. Combine orange juice, < cup soy sauce, rice wine, ginger, 1 tablespoon green onion, sesame seeds, and orange peel into small bowl. Set aside.

2. Heat oil in large saucepan over medium heat until hot. Add mushrooms, carrots, and garlic; cook and stir 5 minutes. Remove from heat; add < cup green onions, fresh ginger, and ground ginger. Transfer to large bowl; cool to room temperature. Add ground beef and < cup soy sauce; mix lightly but thoroughly.

3. Spoon 1 tablespoon beef filing in center of 1 wonton wrapper. Moisten edges of wrapper with water and bring 4 corner up and over filling, forming a pyramid shape. Pinch edged together to seal and place on metal baking sheet lined with wax paper.

4. Repeat with remaining wonton wrappers to form 48 dumplings.

5. Spray steamer basket with nonstick cooking spray. Place as many dumplings into steamer basket as will fit. Cover and reduce heat. Steam 6 to 7 minutes or until beef is no longer pink in center.

6. Serve with dipping sauce.