To make these dumplings, start by preparing the shrimp filling. Add the minced shrimp, garlic, chives, toasted sesame oil, tamari, arrowroot, and white pepper to a large bowl. Mix everything together until it's fully incorporated and set aside.

Next, prepare your rice paper. Cut each sheet of rice paper into 4 equal pieces, then fill a large bowl with warm water and set it near the stove. This is your dipping station for the rice paper wrappers!

Now, it's time to cook. Lightly spray a non-stick skillet with avocado oil or your cooking spray of choice over medium heat. Once the pan is hot, use a cookie scoop to form round balls of the shrimp mixture and drop them directly into the pan. Let them cook completely undisturbed for 2 minutes.

While the shrimp balls are cooking, dip 2-3 pieces of the cut rice paper into the warm water for about 10 seconds — you want them to be softened but still slightly firm. Then, working quickly, place 1-2 pieces of the dampened rice paper on top of each shrimp ball and gently pinch the edges around each one to seal. Repeat until all of the shrimp balls are wrapped.

Once all of the dumplings are wrapped, pour ⅓ cup of water around the edges of the pan and cover with a lid. Allow the water to fully evaporate. Once the water has evaporated and the bottoms of the dumplings have developed a golden, crispy crust and the shrimp is cooked through, they're ready!

While the dumplings are cooking, prepare the dipping sauce. Whisk together the tamari, rice wine vinegar, sesame oil, mashed garlic, grated ginger, sriracha, sesame seeds, and green onions in a small bowl until fully combined.

Transfer the dumplings to a plate, serve them with the dipping sauce, and enjoy!