Shrimp Dumplings without Flour

Finely shred zucchini and napa cabbage.

Add salt, mix well, and let it sit for 7 minutes to draw out moisture.

Make an incision on the belly of the shrimp and flatten them.

Season the prepared shrimp with salt, pepper, and cooking wine.

Squeeze the water out of the salted vegetables and the tofu.

In a bowl, combine the drained vegetables and tofu with minced onion, minced chili pepper, soy sauce, sesame oil, starch powder, and minced garlic.

Mix all the filling ingredients together thoroughly.

Briefly dip a sheet of rice paper in cold water to soften it.

Place a seasoned shrimp, a perilla leaf, and a spoonful of the vegetable filling onto the rice paper.

Fold the rice paper in half over the filling and then roll it up tightly.

Preheat a pan over medium heat and add cooking oil.

Carefully place the shrimp dumplings in the pan.

Cook the dumplings, flipping them, until both sides are golden brown and crispy.

Remove the cooked dumplings from the pan and let them cool slightly on a wire rack.

Serve the shrimp dumplings with Sriracha sauce for dipping.