Preparing dim sum—the bite-size fried or steamed morsels served with tea at the traditional Cantonese midmorning meal—is a culinary art, but the result is well worth the effort.
For the Filling
- 18 medium shrimp, peeled, deveined, and minced
- 1⁄4 cup minced bamboo shoots
- 1 tsp. chicken bouillon granules
- 2 tsp. sugar
- 1 tbsp. vegetable oil
For the Skins
- 1 1⁄3 cups wheat starch
- 2⁄3 cup tapioca flour
- 1⁄4 tsp. salt
- Vegetable oil
For the filling: Mix together shrimp, bamboo shoots, bouillon, sugar, and vegetable oil in a medium bowl. Season to taste with salt. Cover and refrigerate for 4 hours.
For the skins: Mix together wheat starch, tapioca flour, and salt in a medium bowl. Gradually stir in 1 cup plus 3 tbsp. boiling water a little at a time, then add 2 tbsp. oil. Mix until dough forms a ball. Knead dough on a lightly oiled surface until silky, about 1 minute. Quarter dough, roll into 10" ropes, cut each rope into 10 pieces, roll pieces into balls, then flatten balls with palm of your hand. Flatten skins further using the flat side of an oiled Chinese cleaver until very thin. Keep dough and skins covered with plastic to prevent them from drying out.
Spoon about 2 tsp. filling in center of each skin, folding dough over and pleating edges together to form small "purses." Steam dumplings in a steamer basket, set over a pot of boiling water over high heat, until translucent, about 5 minutes.