Peel and devein the shrimp, rub 1 teaspoon of salt (not included in the ingredients list) into the shrimp, rinse, and drain in a sieve to remove any excess moisture.
Cut the shrimp from Step 1 into dices smaller than 1 cm, mince the pork fat, and roughly chop the bamboo shoot.
Put all the ingredients from Step 2 and the seasonings into a bowl, and mix with chopsticks, stirring in one direction until it becomes sticky.
For the dumpling skin: Put the wheat starch, tapioca flour (or katakuriko), and salt in a bowl, while mixing with a rubber spatula, gradually pour in the boiling water, and combine well.
Once the dough comes together, transfer to a working surface, knead while adding vegetable oil until it becomes sticky, similar to the consistency of mochi.
Cover the dough with a damp kitchen towel, and set aside for about 5 minutes.
Divide the dough into 3 equal portions, form each dough into a 3 cm stick shape, and divide the dough into 12 g equal portions. Roll each portion into balls, and cover with a damp kitchen towel to prevent it from drying out.
Flatten out the dough from Step 7 with the palms of your hands, and quickly shape them into a 6 cm diameter circle with your fingers.
Boil water for the steamer.
Place about 1 tablespoon of the filling in the middle of a dumpling skin, hold the middle, and make pleats by folding the edges in towards the center.
Once the water comes to a boil, line the steamer with parchment paper, put the shrimp dumplings in the steamer, steam over high heat for 7-8 minutes, and enjoy!
Story Behind this Recipe
A Taiwanese friend taught me this recipe! These dumplings are so cute, you can see through the skin and actually see the filling. You'll be amazed at how beautiful they will turn out to be!
Hints: The dumpling skins will dry out easily, so be sure to cover with a damp kitchen towel while working with the dough.
To evenly spread out the dough, press down the dough with a spatula or with a lid of a large can.