Begin by cleaning the shrimp thoroughly. Cut 10 shrimp in half, keeping the tails attached. Remove the tails separately and set aside for garnish.

Take the remaining 10 shrimp and coarsely chop them along with the halved shrimp. This gives the filling both texture and flavor depth.

Finely chop the chives and place them in a mixing bowl.

Add the chopped shrimp, 2 tablespoons of cornstarch, 1 tablespoon of tuna extract, 1 tablespoon of sesame oil, a pinch of salt, and a pinch of pepper to the chives. Mix everything together until well combined.

Soak a sheet of rice paper in cold water until it softens. Spread it gently on a flat surface.

Place 1 tablespoon of the filling in the center of the rice paper and top with one of the halved shrimp tails for presentation.

Fold the rice paper in half over the filling, then roll it up tightly to seal the dumpling. Repeat with the remaining wrappers and filling.

Brush the dumplings lightly with sesame oil to keep them from sticking.

Steam the dumplings for 5–7 minutes until the shrimp are fully cooked and the filling is firm. Alternatively, you can pan-fry them in a lightly oiled skillet until golden brown and crispy on both sides.

Serve hot with dipping sauce made by mixing soy sauce, vinegar, and plum extract. Enjoy!