Har gow

Instructions

1. Mix the starches and salt in a bowl, pour in the boiling water and stir vigorously with a spatula.
2. Knead the still-warm dough until smooth and supple, then cover and let it rest for 15 minutes.
3. Finely chop the shrimp, then mix them with the bamboo shoots, sesame oil, sugar, rice wine, pepper and ginger.
4. Divide the dough into small balls of about 10 grams, then roll each one into a thin disc with a rolling pin.
5. Place a spoonful of filling in the centre, fold the disc into a half-moon and pleat the edge in neat folds to seal.
6. Arrange the dumplings on oiled baking paper in a steamer basket and steam for 8 to 10 minutes over high heat until the shrimp are pink and the wrapper is translucent.