In a bowl, mix the ingredients for the sauce. Set aside in the refrigerator.
Rinse and drain the Haiku mixed Asian vegetables. Chop vegetables and shrimps.
In another bowl, combine the vegetables with the shrimp, coriander, ginger and green onion.
On a worktop, place eight wonton covers. Cover the other covers with a damp cloth. In the center of each cover, put 15 ml (1 tbsp) of the shrimp mixture. Brush the edges of the covers with egg yolk. Fold the dough over the stuffing to form a triangle. Pinch to seal the two layers of dough to form folds. Fold over the two longest points on top of each other to the center of the dumpling to form a pocket. Squeeze the tips to seal. Fold the remaining dough tip back and seal with some egg yolk. Make the rest of the dumplings in the same way.
In a skillet, heat sesame oil over low-medium heat. Brown the dumplings for 1 minute on each side.
Pour the broth into the pan and bring to a boil. Simmer for 3 to 4 minutes, until the liquid is completely evaporated.
Serve dumplings with the sauce.