Steamed Rice Paper Dumplings

• total time: 20 minutes

Ingredients

1 lb peeled and deveined shrimp, tails removed and minced

3 tbsp fresh ginger, peeled and minced

4 cloves garlic, minced

¼ cup chives, finely chopped

2 tsp soy sauce

1 tbsp arrowroot or cornstarch

Pinch of black pepper

15-20 sheets of rice paper

Sauce:

2 tbsp chili crisp

⅓ cup rice vinegar

⅓ cup low sodium tamari

2 cloves garlic, grated

1 tbsp coconut sugar

4 green onions, finely chopped

¼ cup cilantro, finely chopped

¼ cup avocado oil

To make sauce, combine ingredients in a medium sized bowl and whisk until combined.

To make dumpling filling, add shrimp, ginger, garlic, chives, soy sauce, arrowroot and pepper to a bowl and mix well.

Fill a large bowl with water then generously wet a cutting board and set it next to your bowl.

Line a steaming basket or a plate with parchment paper and spray with nonstick spray.

Dip a piece of rice paper into your water bowl. Allow it to soak for 5-10 seconds until it begins to soften slightly. At the rice paper to your cutting board then fold all four of the edges in to form a square.

Directions

Add 1 heaping tbsp of filling to the center of the rice paper square then fold all of the corners in towards the center and press them together to seal the filling in the dumpling.

Transfer dumpling to steaming basket and repeat with remaining dumplings. You will need to steam in two batches.

If using a steaming basket, bring 2 inches of water to a boil in a large pot then place steaming basket on top and steam for 10 minutes.

If using a plate, 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.

Serve with dipping sauce.