Ingredients

• Shrimp 300g
• Pork fat 50g
• Bamboo shoots 50g
• Rice flour 150g
• Tapioca starch 50g
• Sesame oil 1 tbsp
• Salt 1/2 tsp
• White pepper 1/4 tsp
• Hot water 200ml

Steps

1. Prepare shrimp: Remove vein from shrimp, pat dry with paper towel. Dice 1/3 of shrimp, mince remaining 2/3 into paste.
2. Make filling: Cut pork fat and bamboo shoots into small dice. Mix shrimp paste, shrimp dice, pork fat, and bamboo shoots in a bowl. Add salt, white pepper, and sesame oil. Stir until sticky. Refrigerate for 30 minutes.
3. Make dough: Mix rice flour and tapioca starch in a large bowl. Slowly add 200ml hot water (80-90°C), stirring with chopsticks until shaggy dough forms.
4. Knead dough: When cool enough to handle, knead into smooth dough. Cover with damp cloth, rest for 10 minutes.
5. Divide dough: Roll dough into long strip, cut into 15g pieces.
6. Roll skin: Dust work surface with cooked starch (to prevent sticking). Roll each piece into round skin about 8cm diameter (thinner at edges, thicker in center).
7. Add filling: Place filling in center of skin, fold skin into half circle.
8. Create pleats: Use thumb and index finger to pleat edges, working from one end to another until crescent shape forms.
9. Steam: Line steamer with parchment or carrot slices. Place dumplings in steamer. Steam on high heat for 5-6 minutes until skin becomes translucent.
10. Serve: Remove immediately, arrange on plate and serve hot.