Shrimp Dumpling Recipe

Make dough

In a heatproof bowl, combine wheat starch, tapioca starch and salt. Gradually pour boiling water while stirring with a spatula until mixture comes together into a shaggy dough. Add vegetable oil and knead with a spoon until cool enough to handle, then knead briefly by hand 1–2 minutes until smooth and elastic.

Divide dough into 12 equal pieces (about 20–22 g each). Roll each piece into a ball, then flatten into a disc and press into a thin round about 3 1/2 inches in diameter using a lightly oiled rolling pin or by pressing with your fingers. Keep finished wrappers covered with a damp cloth to prevent drying.

Prep shrimp

Pat the shrimp dry. Chop 12 oz shrimp coarsely (or pulse briefly in a food processor in 2–3 short pulses) until mixture is roughly paste-like but still has small chunks for texture. If using small shrimp, chop them finely or add with the minced bamboo shoots for contrast.

Season filling

Transfer chopped shrimp to a bowl. Add minced bamboo shoots, green onion, grated ginger, salt, white pepper, sugar, sesame oil, cornstarch and egg white. Mix in one direction until the mixture becomes slightly sticky and cohesive (about 30 seconds). Taste a small bit cooked in a microwave (optional) to check seasoning and adjust salt if necessary.

Fill wrappers

Place a wrapper in your palm. Put about 1 tablespoon of filling (roughly 15 g) in the center. Fold the wrapper over and pleat the edge to form a half-moon or a round purse, sealing tightly so no air remains. Pinch the base to close. Repeat with remaining wrappers and filling. Lightly brush or rub a tiny oil on the bottom of each dumpling if needed to prevent sticking to the liner.

Prepare steamer

Line a bamboo or metal steamer with cabbage leaves or parchment. Bring 2 cups water to a simmer in the steamer pot (or a wok/large pot) so there's steady steam but not boiling water touching the steamer basket.

Steam dumplings

Arrange dumplings in the steamer in a single layer with space between them. Cover and steam over medium-high steam for 6–8 minutes, until wrappers turn translucent and shrimp is opaque and cooked through. Check one dumpling: the filling should be firm and pink.

Remove steamer from heat and serve dumplings immediately with the dipping sauce.

Whisk together soy sauce, rice vinegar and chili oil in a small bowl. Adjust ratios to taste.