Start by cleaning and removing the seeds from the snack peppers, habanadas and chilli pepper, then cut them into small pieces. Finely chop the ginger, onion and garlic.
Heat a pan with a little olive oil and then add the onion, garlic, habanada and snack peppers. Put this on high heat for 5 minutes, then add the salt, sugar and vinegar. Mix well and add 150 water and 3 tablespoons of cornstarch and simmer for 10 minutes.
Grind this mixture into a thick sauce in a blender or food processor. Taste it and add salt and pepper to taste. Place the thick sauce in the fridge for about 2 hours.
Take a wonton sheet and place it in your hand. Fill the sheet with 1 large tablespoon of the filling. Close the dough with a fork or your fingers. There are several videos on the internet for different ways of folding the dim sum.
Heat a small pan of water and let the water boil. Add a little salt and pepper to the water. Take a steamer basket/sieve and cover the bottom with baking paper, to prevent the dimsum from sticking to the bottom and opening when you take it out.
Place the steamer basket with the dim sum on the pan and steam for about 15 minutes. Serve the bites with soy sauce for dipping.
For a spicy variant, substitute habaneros for habanada chillies!