Back to 18 servings filling 300 g raw shrimp, peeled and deveined, patted very dry; about 1/3 of it finely chopped and the rest minced into a coarse paste 60 g canned bamboo shoots, drained, finely diced 20 g pork back fat, finely minced; optional 1 inch fresh ginger, finely grated and squeezed for juice 1 scallion, white part only, finely minced 1 tsp toasted sesame oil 1 tsp sugar 0.75 tsp fine sea salt 0.25 tsp ground white pepper 2 tsp cornstarch wrappers 125 g wheat starch 50 g tapioca starch, or potato starch 0.5 tsp fine salt 190 ml boiling water, freshly boiled, not hot tap water 2 tsp neutral oil, for kneading the dough to finish 1 sheet parchment paper, cut into small perforated squares for the steamer
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1 Step 1: Chop about a third of the shrimp into small pieces and mince the rest into a coarse paste.2 Step 2: Combine the shrimp, bamboo shoots, pork fat, ginger juice, scallion, sesame oil, sugar, salt, pepper and cornstarch. Stir firmly in one direction for about 2 minutes until the filling is tacky and cohesive.3 Step 3: Chill the filling for 20 minutes while you make the dough.4 Step 4: In a bowl, mix the wheat starch, tapioca starch and salt. Dump in all the boiling water at once, then stir fast with chopsticks or a spatula until the mixture clumps into a shaggy, see-through dough.5 Step 5: While the dough is still warm, knead in the oil for about 3 minutes until smooth and elastic. Keep it covered with a damp cloth.6 Step 6: Divide the dough into 20 pieces of about 16 g each, keeping unused pieces covered.7 Step 7: Press each piece into a thin round about 8 cm across, leaving the edge thinner than the center.8 Step 8: Place about 1 level tablespoon of filling in the center of each wrapper. Fold into a half-moon and pleat 7 to 9 times along one side to seal.9 Step 9: Line a bamboo steamer with perforated parchment and set the dumplings on it, spacing them at least 1 inch apart. Place the steamer over a pot of water at a hard, rolling boil.10 Step 10: Keep the heat on high and steam for 6 to 8 minutes. The dumplings are done when the wrappers turn shiny and see-through and the shrimp inside is pink and firm. Eat right away.getsaucepan.com/r/bfb4afd9-4897-5308-b5ee-b4b075e7d786
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