Crystal Shrimp Dumplings With Bamboo Shoots

Instructions

1. 1

   Coarsely chop two-thirds of the shrimp into chunks and mince the remaining third into a paste to act as a binder.

2. 2

   In a bowl, combine shrimp, minced bamboo shoots, sesame oil, salt, sugar, and white pepper; stir vigorously in one direction until the mixture becomes sticky.

3. 3

   Mix wheat starch and tapioca starch in a heat-proof bowl, then pour in the boiling water while stirring rapidly with chopsticks.

4. 4

   Cover the dough for 5 minutes to steam, then add the lard and knead until smooth and translucent.

5. 5

   Roll the dough into a long cylinder and cut into small equal-sized pieces, keeping them covered with a damp cloth to prevent drying.

6. 6

   Flatten each piece into a thin circle using the side of a greased cleaver or a rolling pin.

7. 7

   Place a spoonful of filling in the center and fold into a crescent shape with 7-9 pleats on one side to seal.

8. 8

   Steam the dumplings over high heat in a lined bamboo steamer for 6 minutes until the skins are crystal clear.