Har Gow (Shrimp Dumplings)

Combine wheat starch and cornstarch in a bowl. Add boiling water and stir quickly to form a dough. Add vegetable oil and knead until smooth. Cover with a damp cloth and let rest for 15 minutes.

In a separate bowl, mix chopped shrimp, bamboo shoots, soy sauce, sesame oil, sugar, white pepper, egg white, and 1 teaspoon cornstarch. Stir until well combined and refrigerate.

Dust a work surface with cornstarch. Roll the dough into a log and cut into 12 equal pieces. Roll each piece into a thin circle (about 3 inches in diameter).

Place a heaping teaspoon of filling in the center of each wrapper. Fold the wrapper in half and pleat the edges to seal, forming a crescent shape.

Arrange dumplings in a bamboo steamer lined with parchment paper or cabbage leaves, leaving space between them.

Bring water to a boil in a wok or pot. Place the steamer over the boiling water and steam over high heat for 8-10 minutes, until the wrappers become translucent and the shrimp is cooked.

Serve immediately with soy sauce or chili oil for dipping.