Ingredients
450 g wheat starch, 125 g each of raw and cooked shrimp meat and dried bamboo shoot strips, 50 g cornstarch.
Seasonings
90 g (about 6 tablespoons) lard, and salt, MSG, sugar, sesame oil, and white pepper to taste.
Instructions
1. Soak dried bamboo shoot strips until softened, then rinse thoroughly with water; mix with some lard and white pepper powder. Dice the cooked shrimp into small pieces. Clean the raw shrimp, pat dry, and use the back of a knife to mash into a fine paste, then place in a bowl. Briefly blanch the pork fat in boiling water, then soak in cold water until fully chilled and dice into small pieces.
2. Mix the wheat starch and tapioca starch with salt, then pour in boiling water while stirring, cover and let sit for 5 minutes, then remove and knead until smooth, finally add lard and knead into a dough.
3. Add a pinch of salt to the shrimp paste and stir vigorously, then mix in the cooked shrimp pieces, pork fat pieces, shredded scallions, MSG, sugar, and sesame oil until well combined, then refrigerate until chilled.
4. Divide the dough into portions, roll out into wrappers, fill with the shrimp mixture, and shape into dumplings. Steam over high heat until cooked, or pan-fry in oil until golden and cooked through.