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1
Peel and devein the shrimp, rub 1 teaspoon of salt (not included in the ingredients list) into the shrimp, rinse, and drain in a sieve to remove any excess moisture.
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2
Cut the shrimp from Step 1 into dices smaller than 1 cm, mince the pork fat, and roughly chop the bamboo shoot.
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3
Put all the ingredients from Step 2 and the seasonings into a bowl, and mix with chopsticks, stirring in one direction until it becomes sticky.
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4
For the dumpling skin: Put the wheat starch, tapioca flour (or katakuriko), and salt in a bowl, while mixing with a rubber spatula, gradually pour in the boiling water, and combine well.
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5
Once the dough comes together, transfer to a working surface, knead while adding vegetable oil until it becomes sticky, similar to the consistency of mochi.
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6
Cover the dough with a damp kitchen towel, and set aside for about 5 minutes.
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7
Divide the dough into 3 equal portions, form each dough into a 3 cm stick shape, and divide the dough into 12 g equal portions.
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8
Roll each portion into balls, and cover with a damp kitchen towel to prevent it from drying out.
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9
Flatten out the dough from Step 7 with the palms of your hands, and quickly shape them into a 6 cm diameter circle with your fingers.
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10
Boil water for the steamer.
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11
Place about 1 tablespoon of the filling in the middle of a dumpling skin, hold the middle, and make pleats by folding the edges in towards the center.
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12
Once the water comes to a boil, line the steamer with parchment paper, put the shrimp dumplings in the steamer, steam over high heat for 7-8 minutes, and enjoy!
