-
1
Toss the shrimp with 1/4 teaspoon of the salt, then rinse under cold water.
-
2
Drain, and blot dry with paper towels.
-
3
Halve the shrimp lengthwise and chop into approximately 1/8-inch pieces.
-
4
Add the chopped shrimp to a medium mixing bowl, along with the bacon, bamboo shoots, and scallion.
-
5
Stir to combine.
-
6
In a second, smaller bowl, combine the remaining 3/4 teaspoon salt, cornstarch, sugar, white pepper, rice wine, and sesame oil.
-
7
Stir to dissolve the cornstarch, then pour this mixture into the shrimp mixture.
-
8
Stir well to make sure everything is well coated.
-
9
Cover and set aside at room temperature for 30 minutes, or refrigerated for as long as 4 hours.
-
10
Work with a quarter of the dumpling dough at a time.
-
11
With your hands, roll the first piece into a log about 8 inches long.
-
12
Cut the log into 8 equal lengths.
-
13
Roll each piece out into a thin circle 3 to 3 1/4 inches in diameter, or use a tortilla press lined with plastic wrap (this method is much, much easier than rolling by hand) to form the circles.
-
14
Set up a steamer, such as a 2-level Chinese bamboo steamer set inside a wok partially filled with simmering water.
-
15
Line the bamboo steamer with parchment paper circles, cut slightly smaller than the steamers diameter.
-
16
Spoon about 2 teaspoons of filling into the center of a wrapper.
-
17
The easier way to form the dumplings is to fold the wrapper over into a half-moon shape, empanada style, then pinch the edges to seal.
-
18
(If youre feeling ambitious, form the dumpling in your hand, pinching and pleating the edge to seal.)
-
19
Continue with the remaining wrappers until theyre all filled.
-
20
Space the dumplings about 1/2-inch apart in the steamer.
-
21
Steam until the wrappers are translucent and shiny and the filling cooked, about 6 minutes.
-
22
Transfer to a warmed platter or individual plates and serve at once, with soy sauce and Chile Garlic Sauce for dipping.
