To make the dipping sauce, combine sugar, vinegar, water, 1 tablespoon sambal oelek, garlic, carrots and salt in a medium saucepan and bring to a boil over high heat. Boil for 3 minutes, stirring occasionally. While this is boiling, whisk or stir together the cornstarch and 1 tablespoon of water. Pour cornstarch slurry into sauce. Boil, stirring constantly, until the sauce thickens, 1–2 minutes. Remove the pan from heat. Fish out the garlic cloves and discard them. Taste the sauce and add more chile paste if desired. The sauce is best at room temperature.

To deep-fry the dumplings, fill a deep fryer or a high-sided pot with vegetable oil. Heat oil to 360°. Carefully drop boiled dumplings into the hot oil and fry until golden, 3–4 minutes. Drain on a paper towel. Serve warm with chile dipping sauce.