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1
Preparing the dough: Combine the wheat starch and the tapioca starch.
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2
Form a well in the center.
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3
Gradually add the boiling water (must be boiling!
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4
), stirring until a ball forms.
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5
The dough should be slightly translucent.
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6
Stir in the shortening, a little at a time.
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7
Transfer to a lightly floured board and knead for a few minutes until soft and smooth.
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8
Divide the dough into 4 balls.
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9
Cover dough with a damp tea cloth for 15 minutes.
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10
Preparing the filling: Chop/mince the shrimp with a cleaver on a cutting board until it becomes a rough paste.
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11
Place in a large bowl.
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12
Cut the Chinese chives into 4 inch pieces, blanched in a pot of hot water (20 seconds).
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13
Remove, and squeeze dry between two plates.
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14
Chop the blanched chives finely.
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15
Finely chop the bamboo shoots and cilantro.
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16
Add to the shrimp.
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17
Mix all the seasoning ingredients (soy sauce, rice wine, sesame oil, cornstarch, sugar, salt and white pepper) together.
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18
Pour into the shrimp and chives mixture and mix well.
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19
Assembling the dumplings: Take a dough portion, work into a round ball, flatten into a disc and using a rolling pin, roll out dough (switching to a right angle direction to the previous direction every few times) until the dough is uniformly 1/8 inch thick.
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20
Use a round 3A 1/2 inch cookie cutter and stamp out round pastry skins.
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21
You should have about 40 skins.
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22
Cover dough with a damp tea cloth as you work.
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23
Folding the dumplings: Brush the edges of the pastry with a little water.
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24
Place the pastry skin in your palm.
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25
Place 1 teaspoon of filling into dough, being careful to avoid the edges.
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26
Fold into half to make a crescent moon.
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27
Using your thumb, form little pleats on the top edge of the crescent, and press the two layers together to seal.
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28
Make sure seams are well-sealed and place on a tray dusted with tapioca starch.
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29
Steaming the dumplings: Placed onto a steamer that is lined with blanched cabbage leaves or perforated parchment.
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30
Steam over simmering water for 6-8 minutes or until the dumplings are translucent.
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31
(if the dumpling skin is thick, you may need a few more minutes).
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32
Add water if necessary so that wok is not dried out.
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33
Preparing the dipping sauce: Julienne ginger, and mix with red wine vinegar and water.
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34
Serve with the dumplings.
