Make the har gow shrimp filling:

If using bamboo shoots:

Cup of Yum
1. Boil bamboo shoots in a pot of hot water for 2 minutes. Drain and rinse well.
2. Pat dry with paper towel and dice into small pieces.

Mixture:

1. Place raw shrimp into a stand mixer bowl fitted with a paddle attachment.
2. Add in salt, white pepper and turn on the mixer, stirring for 10 minutes.
3. Add in cooked bamboo shoots (or diced water chestnut), sugar and sesame oil into the shrimp and continue to mix for another minute, until very sticky.
4. Remove the shrimp mixture and place into a bowl, covered with plastic wrap.
5. Chill in the fridge overnight.

Make the har gow dumpling skin dough:

1. Place wheat starch and potato starch into a stand mixer bowl fitted with a paddle attachment.
2. Add 1 C boiling water into the flour mixture and turn on the mixer for about 30 seconds.
3. Stop the mixer and add in tapioca starch. Start the mixer and let it go for 1-2 minutes.
4. Remove the dough out of the bowl.
5. Knead the dough by hand for 1-2 minutes.
6. Cover dough with plastic wrap and let rest for 3 minutes.
7. Roll the dough into 2 long logs and divide into 40 portions, about 12g each.
8. Cover the dough to prevent it from drying up.
9. Grease your work surface with a little sesame oil.
10. Press a piece of dough in between a folded piece of parchment paper onto the tortilla press and flatten it into a 3" round disc.
11. Lightly roll and flatten one half of the disc, to make it thinner on one side.

Assemble and steam:

1. Fill the dumpling skin with 1 teaspoon of shrimp filling.
2. The thinner dough on top, and the thicker side should be on the bottom. Fold the dough into a half-moon shape.
3. Pinch the right corner and pleat 9-10 times on one spot, with the thinner edge and the last pleat on the left corner. Pinch to seal.
4. Place har gow on a greased steamer with holes.
5. Steam over boiling water on high heat for 5-6 minutes, or until fully cooked and the dumpling skin is translucent.