Ingredients
Makes 20 Dumplings
Filling
1¾ ounces / 50 g canned bamboo shoots
9 ounces / 250 g peeled shrimp (10 to 10½ ounces / 280 to 300 g unpeeled)
1 tablespoon tapioca starch
1 heaping tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons rice wine (kwangtung mijiu)
1 teaspoon organic cane sugar
½ teaspoon salt
White pepper or ground Szechuan pepper
Dough
1½ cups / 145 g wheat starch
¼ cup / 35 g tapioca starch
Just over ¾ cup / 200 ml boiling water
1 level teaspoon salt
2 tablespoons neutral-flavor oil of your choice (sunflower, peanut)
Method
1 - Blanch the bamboo shoots. Cut them into about 1⁄16- to ⅛-inch / 1 to 4 mm pieces. Chop half the shrimp into small pieces of about ⅓ inch / 8 mm. Combine the remaining shrimp with the starch, oyster sauce, soy sauce, sesame oil, rice wine, sugar, salt, and pepper. Combine the seasoned shrimp mixture with the bamboo and chopped shrimp. You can taste the seasoning by cooking a little filling in the microwave, then adjust the seasoning as needed. Refrigerate for 20 minutes.
2 - Make the dough .Roll the dough into two or three identical sausage shapes. Place them under plastic wrap to prevent them from drying out. Cut each one into sections weighing about ½ ounce / 15 to 17 g. Set the sections aside wrapped in plastic wrap. Roll out the dough pieces into 4-inch / 10 cm discs. Place a teaspoon of filling in the center of each.
3 -Pick up an edge of the dough from the top of the disc using your thumb and forefinger.
4 - Form a pleat with the index finger of the other hand. Pinch the dough together
5 - Make eight more pleats in the same way, always turning in the same direction.
6 - Close the dumpling by folding the smooth part of the dough against the pleated part.
7 - Press and pinch the dough to close it.
8 - Place the dumplings spaced apart in a steamer basket lined with perforated parchment paper. Repeat these steps until all the ingredients are used. Bring the water in a steamer to a boil. Once the water is boiling, cook the dumplings for 7 minutes. Serve hot.
