Ingredients:

  • 1 lb raw prawns, peeled, deveined, and chilled
  • 2 tbsp minced bamboo shoots
  • 1 tsp toasted sesame oil
  • 1/2 tsp salt
  • 1/2 tsp granulated sugar
  • 1/4 tsp white pepper
  • 1 tsp cornstarch
  • 1/2 cup wheat starch
  • 1/2 cup cornstarch
  • 3/4 cup boiling water
  • 1 tbsp vegetable oil

Instructions:

  1. Pat the prawns completely dry with paper towels. Dice half of the prawns into small cubes and mince the other half into a coarse paste.
  2. In a chilled bowl, combine the diced and minced prawns, bamboo shoots, sesame oil, salt, sugar, white pepper, and 1 tsp cornstarch. Stir vigorously in one direction for 2-3 minutes until the mixture becomes tacky and cohesive.
  3. Place the filling in the refrigerator to chill for 10 minutes.
  4. Whisk the wheat starch and 1/2 cup cornstarch together in a heat-proof bowl.
  5. Pour the boiling water and vegetable oil into the starch mixture all at once. Stir quickly with a spatula until a shaggy dough forms.
  6. Knead the dough gently by hand until smooth and glossy. Cover with a damp cloth to prevent drying.
  7. Divide the dough into small balls and roll each into a thin circle approximately 3 inches (7.5cm) in diameter.
  8. Place one tablespoon of the chilled filling in the center of each circle. Fold the dough over and create 5-7 small pleats along the edge, pinching tightly to seal.
  9. Line a bamboo steamer with small squares of parchment paper. Arrange dumplings in a single layer; cook in batches if they do not fit in one layer.
  10. Steam over boiling water for 10 minutes, or until the wrappers are translucent and the shrimp filling reaches a safe internal temperature of 145°F (63°C).