Tip: Wheat starch is key to making the wrappers translucent. Look for it in Chinese grocery stores.


  • Filling:
  • 3/4 pound medium-size raw shrimp, deveined, shelled and coarsely chopped
  • 1/4 cup finely chopped bamboo shoots
  • 1 egg white
  • 1 tablespoon cornstarch
  • 1 teaspoon each sesame oil and dry sherry
  • 3/4 teaspoon salt
  • dash of white pepper
  • Dough:
  • 1 cup wheat starch
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 cup boiling water
  • 1 1/2 tablespoons vegetable oil, lard or shortening
  • soy sauce or chili oil, for dipping


1. Combine filling ingredients in a bowl, mix well. Set aside.
2. Measure wheat starch, cornstarch, and salt into a bowl. Mix in boiling water, stirring with chopsticks or a fork until evenly moistened. Cover and let rest for 15 to 20 minutes.
3. On a lightly floured surface, knead dough until smooth. Gradually work oil in, kneading to blend after each addition, until dough glistens and feels satiny. Divide dough in half. Roll each half into a 15-inch long cylinder. cut each cylinder crosswise into 1-inch pieces; shape each piece into a ball.
4. To shape each dumpling, flatten one ball of dough with a rolling pin to make a 3-inch circle; keep remaining dough covered to prevent drying.
5. Press edges of the circle firmly with your fingers to thin the dough out. Place 1 teaspoon of filling in each circle. Fold circle in half over filling to form a semicircle. Pinch curved edges together, pleating one side to the other to seal. Finally cover dumplings with a damp cloth while shaping remaining dumplings.

Line bottom of a steamer with a damp cloth. Arrange dumplings, without crowding, on cloth. Cover and steam over boiling water for 18 to 20 minutes or until dumplings are translucent. Serve dumplings hot or cold, with soy sauce and chili oil.

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Submitted 6/13/05.
Source: Martin Yan's The Chinese Chef
Submitted By: Joy Bowers
Har Gow