Make the har gow shrimp filling:

If using bamboo shoots:

• Boil bamboo shoots in a pot of hot water for 2 minutes. Drain and rinse well.
• Pat dry with paper towel and dice into small pieces.

Mixture:

• Place raw shrimp into a stand mixer bowl fitted with a paddle attachment.
• Add in salt, white pepper and turn on the mixer, stirring for 10 minutes.
• Add in cooked bamboo shoots (or diced water chestnut), sugar and sesame oil into the shrimp and continue to mix for another minute, until very sticky.
• Remove the shrimp mixture and place into a bowl, covered with plastic wrap.
• Chill in the fridge overnight.

Make the har gow dumpling skin dough:

• Place wheat starch and potato starch into a stand mixer bowl fitted with a paddle attachment.
• Add 1 C boiling water into the flour mixture and turn on the mixer for about 30 seconds.
• Stop the mixer and add in tapioca starch. Start the mixer and let it go for 1-2 minutes.
• Remove the dough out of the bowl.
• Knead the dough by hand for 1-2 minutes.
• Cover dough with plastic wrap and let rest for 3 minutes.
• Roll the dough into 2 long logs and divide into 40 portions, about 12g each.
• Cover the dough to prevent it from drying up.
• Grease your work surface with a little sesame oil.
• Press a piece of dough in between a folded piece of parchment paper onto the tortilla press and flatten it into a 3" round disc.
• Lightly roll and flatten one half of the disc, to make it thinner on one side.

Assemble and steam:

• Fill the dumpling skin with 1 teaspoon of shrimp filling.
• The thinner dough on top, and the thicker side should be on the bottom. Fold the dough into a half-moon shape.
• Pinch the right corner and pleat 9-10 times on one spot, with the thinner edge and the last pleat on the left corner. Pinch to seal.
• Place har gow on a greased steamer with holes.
• Steam over boiling water on high heat for 5-6 minutes, or until fully cooked and the dumpling skin is translucent.