Yield: About 30 dumplings

Ingredients:

Dough
• 1 pound wheat starch*
• ½ pound potato starch*
• 2 pounds boiling hot water
  
  
Filling
• ½ pound fresh chives, finely chopped
• ½ pound raw shrimp, cleaned, deveined; chopped into small pieces
• 1 teaspoon salt
• 1 ½ teaspoons sugar
• 3 ounces potato starch*
• 1 teaspoon vegetable oil
• ½ teaspoon sesame oil
  
  * These items can be found at Chinese markets or specialty food stores.

Method:

For dough:
In large bowl, mix together wheat and potato starches. Add boiling water and mix completely until dough forms. Work dough into a ball. Divide dough into three equal pieces; wrap in plastic and refrigerate for at least a half hour. Roll out one piece of dough on a lightly floured surface, until it is paper thin. Use a 2-3 inch cookie or biscuit cutter to cut approximately 10 dumpling skins. Repeat with remaining two sections of dough.

For filling:
Combine chives, shrimp, salt and sugar in large bowl. Gradually add potato starch, mixing it in thoroughly. Add the vegetable and sesame oils.

Assembly:
Place a heaping teaspoon of shrimp filling onto center of one dumpling skin. Gather edges of dumpling skin to center and pinch together to seal. Alternatively, you can place filling on half of the dumpling skin and fold over to create a moon shape. If necessary, dab edges of skin with water to help form seal. Repeat until all dumpling skins are filled.

Steam dumplings in bamboo steamer for about 10 minutes until dough becomes transparent and white.