2/3 lb raw, shelled shrimp
1 T. cooking wine
1/2 T. cornstarch
1 t. sugar, sesame oil
3/4 t. salt
1/4 t. pepper
3 oz. pork fat, diced finely
4 oz. precooked bamboo shoots
1.Filling: Rinse and devein the shrimp; drain and dice
them coarsely. In a bowl, mix the shrimp with  then add the pork fat and bamboo
2.Skin:Mix ingredients  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 side
together. Gather the outside edge to form pleats. 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.
*The dough should be evenly stretched to prevent it from
breaking during steaming. The dough may also break if it is too thin or steamed too long.