Steamed Shrimp Dumplings Recipe

Make dough

Combine wheat starch, tapioca starch and salt in a heatproof bowl. Stir to mix.

Pour the just-boiled hot water into the starch mixture in two additions, stirring with a spatula or wooden spoon until the starch absorbs water and forms a shaggy mass.

When cool enough to handle (still warm), add vegetable oil and knead in the bowl for 3–4 minutes until smooth and pliable. Cover with plastic wrap and let rest 15 minutes.

Divide dough into 12 equal portions (about 18–20 g each). Keep covered to prevent drying while preparing filling.

Prepare shrimp

Pat the shrimp dry with paper towels. Roughly chop or pulse in a food processor until you have a coarse paste with some small shrimp pieces remaining (not fully puréed) — about 6–8 short pulses.

Transfer chopped shrimp to a bowl. Add minced bamboo shoots, green onion, ginger, cornstarch, egg white, sesame oil, light soy sauce, salt and white pepper.

Mix the filling thoroughly with a spatula or spoon, pressing slightly to create a sticky, cohesive paste. Taste a small amount by cooking briefly in a pan (optional) and adjust seasoning if needed. Keep filling chilled until ready to assemble.

Prepare steamer: Bring about 2 cups of water to a simmer in a wok or wide pot ready for steaming. Line steamer basket with cabbage leaves or lightly oil to prevent sticking.

Lightly dust a work surface and your hands with potato starch or cornstarch. Take one dough portion and flatten into a small disc with your palm.

Use a small rolling pin to roll the disc into a thin round wrapper about 3.5–4 inches (9–10 cm) in diameter. Keep other dough portions covered to prevent drying.

Place about 1 tablespoon (heaping) of shrimp filling in the center of the wrapper. Wet the edge of the wrapper lightly with water (finger dipped in water).

Fold into a crescent and pleat the top edge into 4–6 pleats or gather into a purse shape, sealing tightly so no filling is exposed. Repeat to make 12 dumplings.

Arrange dumplings in the steamer on the cabbage leaves or parchment paper (with small perforations), leaving space between each so they don’t stick together.

Steam over simmering water for 6–7 minutes with the lid on (steam time may vary slightly by size). The wrappers should become translucent and shrimp cooked through (opaque pink). Avoid oversteaming or the wrapper can become gluey.

Serve immediately with dipping sauce (soy, chili oil or black vinegar) if desired.