Steamed Shrimp Dumplings

Filling
lb raw, shelled shrimp
(1)-(1 tbsp cooking wine
        tbsp cornstarch
        1 tsp sugar, sesame oil
        ⅔ tsp salt
        tsp pepper)
3 oz pork fat, diced finely
4 oz precooked bamboo shoots
Skin
(2)-(1 cup non-glutinous flour
       1 cup boiling water
       1 tbsp lard or shortening)

1. Filling: Rinse and devein the shrimp; drain and dice then coarsely. In a bowl, mix the shrimp with (1) then add the pork fat and bamboo shoots.

2. Skin: Mix ingredients (2) together and knead it into a smooth dough; divide the dough into 30 pieces. Grease a cleaver with oil then use the flat side of the cleaver to press each piece of dough into a thin circle. A rolling pin may be used to shape the dough circle.

3. Place 1 portion of the filling 1/30 in the center of a dough circle. Hold the filled circle with one hand and fold it slightly. Starting at the end., use the index finger and thumb of the other hand to pinch the ends of the same side together.

4. Gather the outside edge to form pleats.

5. Pinch the edges together. Follow the same procedure for the other pieces of dough. Steam the filled dumpling over high heat for 5 minutes; remove and serve.

     Makes 30.