Instructions

1. 1

   Roughly mince two-thirds of shrimp and chop one-third larger for texture.

2. 2

   Mix shrimp with bamboo shoots, salt, sugar, and sesame oil in one direction.

3. 3

   Combine wheat and potato starches, add hot water, knead, and rest 5 minutes.

4. 4

   Portion dough into 20 g pieces, roll thin, fill, and pleat to seal.

5. 5

   Steam on lined trays over high steam for 6-7 minutes.

6. 6

   Remove once wrappers turn translucent and shrimp becomes pink.

Tips

Nutrition (per serving)