High-Protein Rice Paper Har Gao (Shrimp Dumplings)

1. Finely mince or pulse shrimp until sticky.
2. Mix shrimp with cornstarch, ginger, garlic, salt, white pepper, sesame oil, and optional scallions.
3. Cut each rice paper in half or fold and soak in warm water together for about 1 min. Remove from water and remove excess water from rice paper sheet!
4. Place about 1 tbsp filling on each half-sheet. Fold into dumpling shape and seal tightly.
5. Steam on parchment or greased liner for 7–8 minutes until shrimp is cooked through and wrappers are slightly translucent.
6. Mix dipping sauce ingredients (low-sodium soy sauce, rice vinegar, honey, chili oil) in a small bowl and serve with dumplings.