Make the filling: finely chop the Shrimp (or pulse briefly in a food processor for a slightly coarse paste), then finely mince the Bamboo Shoots, Pork Back Fat, Ginger and Scallion and fold them into the shrimp.
Season the mixture by sprinkling in the Cornstarch, Sugar, Salt and White Pepper, then add a drizzle of Sesame Oil and Shaoxing Wine; mix thoroughly until the filling is cohesive and slightly tacky. Chill for 15–30 minutes to let the flavors meld.
Prepare the dough for wrappers: place the Wheat Starch and Tapioca Starch in a heatproof bowl. Bring the Water to a boil and pour it over the starches, stirring quickly until a shaggy dough forms.
Add the Lard and Neutral Oil to the hot starch mixture, then knead (carefully — it will be hot) until smooth and pliable. Cover with a damp cloth and let rest for 10 minutes.
Divide the dough into small portions (about 18–20g each), roll each into a ball, then press and roll into thin rounds (thin but not holey). Keep finished wrappers covered to prevent drying.
Assemble the dumplings: place a teaspoon of filling in the center of each wrapper, fold into a half-moon and pleat the edge to seal, or form the classic crescent with multiple small pleats. Don’t overfill — leave room to seal.
Line your steamer basket with Napa Cabbage Leaves (or lightly oil the steamer) to prevent sticking. Arrange the dumplings with a little space between them.
Steam over boiling water for 6–8 minutes, until the wrappers turn translucent and the shrimp filling is cooked through. If desired, brush the dumplings with a little melted lard or neutral oil right after steaming for extra sheen.
Serve immediately with soy sauce, chili oil or your preferred dipping sauce.
