Cut the carrot and lotus root into bite-sized pieces. Remove the strings from the snap peas and cut them diagonally in half. Halve the crab stick. Defrost the shelled edamame. Cut the baby cheese into four pieces.

Cut the chicken into bite-sized pieces. Place the chicken, lotus root, and carrot into a plastic bag. Add the flour and potato starch, seal the bag, and shake well to coat the ingredients.

Place half of the crab stick, baby cheese, and edamame on each dumpling wrapper. Wet the edges with water and seal to form dumplings. Repeat to make two dumplings.

Mix the ponzu sauce, sugar, and water in a bowl to create the seasoning mix.

Heat the salad oil in a frying pan over medium heat. Add the dumplings and the coated chicken and vegetables. Cook, turning occasionally, until golden brown.