Mix mince, rice wine, and soy sauce (both types) in a large bowl until the mixture becomes a sticky paste. Add ginger and sprinkle evenly with Sichuan peppercorn powder and mix thoroughly.
Add peanut oil and mix well. Cover with plastic wrap and set aside.
Right before you wrap the dumplings, prepare the vegetables.
Heat 1 tablespoon oil in a wok (or a nonstick skillet) over medium high heat until warm. Add carrot, stir, and saute until cooked through, 2 to 3 minutes. Transfer to a plate.
When you’re ready to start wrapping dumplings, add green onion, zucchini, and cooked carrot to the minced lamb. Mix well.
Scoop about 2 teaspoons (or 1 tablespoon, depending on the size of the wrapper) of the lamb filling and gently press the mixture into a round shape. Place it in the center of the wrapper.
Wet your finger or a pair of chopsticks with water and gently brush water onto the edge of the wrapper. Fold the wrapper into a half moon shape. (If you have trouble sealing the dumplings, reduce the amount of filling until you can seal it easily.)
Place the dumplings on the working surface, one finger’s width apart. Work with the rest of the wrappers in the same manner.
Be sure to prepare the dumplings in small batches (20 to 25 at a time) so the dumplings do not dry out.
After the dumplings are wrapped, cook or freeze them within 30 minutes.