Method

Mix wheat starch and tapioca starch. Pour boiling water over and stir immediately with a chopstick until a shaggy dough forms. Cover and rest 2 minutes. Knead with lard or shortening until smooth.
About 10 min
Coarsely chop half the shrimp and leave the rest whole. Mix all shrimp with bamboo shoots, sesame oil, oyster sauce, sugar, white pepper, and pork fat.
About 5 min
Divide dough into 24 pieces. Press each into a thin circle with a lightly oiled cleaver flattened.
About 10 min
Place a teaspoon of filling on each wrapper. Fold and pleat the edge to seal into the traditional crescent shape with 7–9 pleats.
About 15 min
Steam in a lined bamboo steamer over boiling water for 7–8 minutes until the wrapper turns translucent and shrimp is pink. Serve with soy sauce and chili oil.
About 8 min

Nutrition per serving (estimate)

Contains: wheat, shellfish