Shrimp Dumplings (Har Gow)

Directions

1. For the dough: In a medium bowl, combine the wheat starch, tapioca starch, and salt. Slowly stir in 1/2 cup of the boiling water. Add the oil and begin using your hands to shape the mixture into a dough (you can also use a stand mixer with a dough hook attachment). Add the remaining 2 tablespoons of boiling water, if the dough is too dry. Don’t overwork the dough, but continue shaping for about 2 minutes, or until it is smooth and shiny. Cover and let the dough rest for 20 minutes at room temperature.
2. For the shrimp filling: Place the shrimp in the bowl of a food processor with the bamboo shoots and pulse until finely minced. Add the scallions, rice wine, sesame oil, salt, white pepper, egg white, and cornstarch and mix well. Cover and refrigerate for 1 hour, to give the flavors a chance to blend.
3. Coat your work surface and a rolling pin with oil. Break off 1 teaspoon of the dough, roll into a ball, and then flatten it by rolling it out on your oiled surface to form a circle that is 2 1/2- to 3-inches in diameter. Lift the circle of dough from your work surface and into your hand. Add a heaping teaspoon of filling and place it in the middle of the wrapper, spreading it out evenly but not touching the edges.
4. Carefully lift the upper edge of the wrapper and fold it over the filling. Use your thumb and forefinger to form pleats in the dough and pinch the edges closed.
5. Place the filled dumplings on a plate and cover with a damp cloth to keep them from drying out, while preparing the remainder of the dumplings.
6. Prepare a steamer for steaming. Steam the dumplings in batches, in a steamer on top of parchment or cabbage leaves, or on an oiled plate, until the wrapper is translucent and the shrimp appear pink and cooked, about 13 to 15 minutes.