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Combine ¼ cup San-J No Soy Tamari with rice vinegar, chili crunch, 1 teaspoon sesame oil, and sugar, if using. Set aside.
Place the shrimp in the bowl of a food processor and pulse until the shrimp is almost paste-like. Alternatively, you can very finely chop by hand – just make sure it is almost the consistency of paste. Mix in the garlic, green onions, ginger, and black pepper.
Working with one rice paper at a time, quickly dip into warm water for 4 – 5 seconds. Add about 1 – 2 tablespoons of filling to the center of each half and quickly fold the long ends of the paper over the dumplings. Fold the ends of the rice paper over to seal the dumplings. Place on a sheet tray or plate while you finish the rest of the dumplings.
Spray the basket of the air-fryer with avocado oil. Place the dumplings in the basket, leaving some room between each one. Work in batches if needed. Spray the dumplings with more oil spray. Air-fry on 380 degrees for 12-15 minutes flipping after 6 minutes.
Serve hot with the dipping sauce garnished with sesame seeds if desired.