Directions

• FILLING
• Prep Shrimp: Wash shrimp and then dry them out. Roughly chop them.
• Prep Bamboo Shoots: Finely chop shoots into thin strips. Boil them for 1 minute, rinse them in cold water and strain it. Try to make them as dry as possible.
• Place shrimp into mixer and mix for a bit. Add the salt and continue mixing until you get a sticky consistency. Add in pepper, bamboo, pork fat and sesame oil, then mix until combined. Mixture should be sticky and evenly combined. Set aside while you make the wrapper.
• WRAPPER
• Mix wheat starch and corn starch together in a bowl. Push the mix to one side of the bowl.
• Add boiling hot water to the other side and start stirring until combined.
• Pour out the dough, fold it and then knead it until smooth. Rub some oil on the dough and cover it, so it doesn’t dry out.
• Take a piece of the dough, roll it out into a sausage shape. Rip off a small piece of the roll, roll it into a ball, flatten it with your palm, use the side of the knife to smear it into a disc. Discs should be thin and semi-translucent. (Tip: Always keep a paper towel drenched in oil nearby. Wipe the side of the knife with the oiled paper before you smear the dough. This prevents the dough from sticking onto the knife.).
• Do this in small batches, so your thin discs don’t dry out.
• ASSEMBLY
• Place the filling in the middle, fold it up like a taco. Push with your index finger, squeeze and pinch along the edge until the dumpling is created.
• Boil a pot of water and steam for 6 minutes.