Prep the Shrimp: Peel and devein the shrimp, then pat them dry. Finely chop the shrimp by hand or pulse gently in a food processor to achieve a chunky texture.

Chop Aromatics: Finely chop both the onion and ginger. These will add depth and a burst of flavor to your filling.

Mix the Filling: In a mixing bowl, combine the shrimp, hanpen, chopped onion, ginger, cornstarch, and all your seasonings. Mix everything together thoroughly by hand until well incorporated.

Prepare Rice Papers: Cut the rice papers in half. Dip one piece into warm water for about 5 seconds to soften the paper, making it easier to fold.

Wrap the Dumplings: Place a spoonful of the filling in the center of the softened rice paper. Fold it over and seal your dumpling.

Arrange in Pan: Place the dumplings in a nonstick pan. If using a regular pan, lay down a sheet of baking paper to prevent sticking.

Steam with Water: Add water to the pan, then cover it with a lid. Cook over medium heat for about 3 minutes to steam the dumplings.

Crisp Them Up: Remove the lid and continue cooking until all the water has evaporated. For a slightly crispy skin, cook them without the water for an additional minute.

Serve and Enjoy: Carefully take the dumplings out of the pan and serve them with a dipping sauce made from soy sauce and a touch of chili oil for an extra kick.