1To make the sauce, combine chili crisp, rice vinegar, low sodium tamari, grated garlic, coconut sugar, finely chopped green onions, and finely chopped cilantro in a medium-sized bowl and whisk until combined.
2To make the dumpling filling, add minced shrimp, minced ginger, minced garlic, finely chopped chives, soy sauce, arrowroot, and a pinch of pepper to a bowl and mix well.
3Fill a large bowl with water.
4Generously wet a cutting board and set it next to your bowl of water.
5Line a steaming basket or a plate with parchment paper and spray with nonstick spray.
6Dip a piece of rice paper into your water bowl and allow it to soak for 5-10 seconds until it begins to soften slightly.
7Place the softened rice paper onto your cutting board and fold all four of the edges in to form a square.
8Add 1 heaping tablespoon of filling to the center of the rice paper square.
9Fold all of the corners in towards the center and press them together to seal the filling in the dumpling.
10Transfer the dumpling to the steaming basket and repeat with the remaining dumplings, steaming in two batches.
11If using a steaming basket, bring 2 inches of water to a boil in a large pot, then place the steaming basket on top and steam for 10 minutes.
12If using a plate for steaming, bring 2 inches of water to a boil in a large pot, add a heat-safe bowl to the water upside down, then set the plate on top of the bowl, cover, and steam for 10 minutes.
13Serve the steamed dumplings with the dipping sauce.
Ingredients
1 lb peeled and deveined shrimp, tails removed and minced