Assemble the dumpling filling:
Peel, devein and rough chopped the shrimp.
In a large bowl, combine the roughly chopped shrimp, grated garlic & ginger.
Add in the cornstarch, oyster sauce, white pepper, and sugar (for balance).
Make the dumplings:
Cut the rice paper into quarters. Stack the quarters and dip into lukewarm water for 10 seconds.
Once the rice papers have softened, put 1 tablespoon of dumpling filling into the softened rice paper and twist it like a money bag sack.
The rice paper will stick together and seal on its own.
Steam the shrimp dumplings:
Line a steamer with parchment paper to avoid sticking.
Put the dumplings in and brush with avocado oil.
Cover with a lid and steam for 10 minutes.
Make the dumpling sauce:
In a small saucepan, heat up 4 tablespoon of avocado oil.
In a bowl, add the minced garlic, sliced green onions, gochugaru (or chili flakes), oyster sauce and sesame oil.
Slowly add the hot oil to the bowl. Mix well.
Serve the dumplings with the sauce and enjoy!
