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Add the shrimp, garlic, ginger, cornstarch, salt, pepper, sesame oil, and soy sauce to a bowl and mix
Cut dry rice paper sheets in quarters with scissors (it's okay if they crack in some areas), fill up a large bowl with water, and place two damp paper towels on a cutting board
Stack 3 quarter sheets of rice paper on top of each other (stagger rotation slightly so edges are irregular) and soak in the water for 30 seconds until they begin to feel soft and pliable but not totally limp; place on the paper towel lined cutting board (they should continue to soften once placed on the damp paper towel)
Place 2 tsp shrimp filling in the center, then fold the edges of rice paper across from each to meet and pinch to seal at the top (like you're wrapping a basket in cellophane)
Line a plate that fits within a bamboo steamer (or big pot) with parchment paper and spray with avocado oil
In a wok or pan that fits the steamer, add 1-2" water and bring to a boil; place the steamer in the wok and steam with the lid on for 10 mins (if you don't have a bamboo steamer you can add 1-2" water in a large pot and then prop the plate up above the water line with three crumpled up balls of foil)
Cover and steam for 10 mins, then let cool for a few mins so the dumplings set (they will be very fragile at first)
Serve with the homemade sauce and enjoy!