Har Gow Dumplings (Ha Cao Tom)

Ingredients

Wrapper
1 1/2 cup Wheat Starch
2/3 cup Tapioca Starch
1/4 tsp. Kosher Salt
1 Tbsp + 1 tsp. Canola Oil
1 1/4 cup Hot Water (add more as needed)

Filling
6 Large Shrimp
1/4 tsp. Kosher Salt
1 tsp. Sugar
1/4 tsp. White Pepper
1 tsp. Sesame Oil
1 tsp. Rice Cooking Wine
2 tsp. Cornstarch
1 tsp. minced Green Onion (white part)
2 Tbsp. strips Bamboo Shoot
2 tsp. minced Water Chestnut
1/2 tsp. Garlic Powder

To make the filling, peel and devein 6 Large Shrimp can cut into smaller pieces.  Add in 1/4 tsp. Kosher Salt, 1 tsp. Sugar, 1/4 tsp. White Pepper,
1 tsp. Sesame Oil, 1 tsp. Rice Cooking Wine, 2 tsp. Cornstarch, 1 tsp. minced Green Onion (white part), 2 Tbsp. strips Bamboo Shoot, 2 tsp. minced Water Chestnut
and 1/2 tsp. Garlic.  Mix well and let it marinate for about 1 hour.

For the wrapper, in a bowl mix 1 1/2 cup Wheat Starch and 2/3 cup Tapioca Starch. Add 1/4 tsp. Kosher Salt.  Add in the 1 1/4 cup Warm Water.
Mix for a bit then add in 1 Tbsp and 1 tsp. Canola Oil. Knead into a dough.  If it seems dry you can add in a little bit more Warm Water.
Cover with plastic wrap and set aside.

Take a piece of dough, flatten it.  Put some filling in the center.  Fold up and pinch the edge.  Repeat until you finish with all the dough and filling.  Steam until the skin is translucent.
Remove and enjoy hot.