Pat the shrimp dry with a paper towel (make sure it thoroughly dry!) then roughly chop them. Add bamboo shoots, oyster sauce, sesame oil, minced ginger, corn starch, and a pinch of salt and pepper and mix to combine.

With two pieces of rice paper, cut in half then half again to get 4 equal parts, double layered. Using one part, dip in warm water to rehydrate and drain all the water. Once rice paper is softened, add 2 teaspoon of shrimp in the middle. Fold the corners a bit then fold the bottom edge to the top edge then make a few pleats to seal the top. Repeat to get about 8 dumplings.

In a pan, heat 1 tablespoon of oil and pan fry all dumplings for 2 mins until bottom is slightly browned. Add ¼ cup water and cover and steam for 3-4 mins until water is dried. Remove cover and let the dumplings continue to brown and get crispy for another 1-2 mins. During this entire process, don’t touch the wrappers as it is very delicate!

Serve with dipping sauce and enjoy!