Prepare the Spice Mix: Pound the coriander roots, black peppercorns, and garlic into a coarse paste using a mortar and pestle, about 5 minutes.

Mix Sauces: Combine Golden Mountain sauce, white sugar, sesame oil, and oyster sauce in a medium bowl. Whisk until smooth and sugar is dissolved, about 2 minutes.

Blend Filling: In a food processor, mix ground pork with the prepared sauce mixture, egg, and cornstarch until homogeneous and smooth, about 2-3 minutes.

Combine with Vegetables: In a large mixing bowl, combine the pork mixture with the crushed spice mix, carrots, green onions, and shiitake mushrooms. Fold together gently using a spatula for about 3 minutes.

Shape Dumplings: Place about one tablespoon of filling in the center of each wrapper. Moisten edges with water, fold, and pinch to seal tightly. Repeat until all filling is used, yielding about 20-25 dumplings.

Steam: Line the steamer with parchment paper. Place dumplings in a single layer and steam over medium heat for about 10 minutes, or until wrappers are translucent and dumplings are cooked.

Serve: Carefully remove the steamed Kanom Jeeb and let cool slightly. Serve warm garnished with crispy fried garlic and pair with dipping sauce.