FILLING:

3/4 lb. shrimp, shelled, divided and chopped
1/4 c. bamboo shoots, chopped
1 tsp. salt
1 tsp. sesame seed oil
1/2 tsp. sugar
1 egg white
2 tbsp. cornstarch

Combine filling ingredients and set in refrigerator for 1 hour.

DOUGH:

1 c. wheat starch
1 c. tapioca starch
1/2 tsp. salt
1 c. boiling water
2 tbsp. oil

Dough can be made ahead. Wrap with foil or plastic wrap. Dough keeps one day at room temperature.

Mix starch and salt together in large bowl, make a center and pour in boiling water. Stir to moisten ingredients. Cover and allow to rest 10 minutes. Knead until a smooth dough forms adding oil, set aside. Keep covered until ready to use.

Roll portions of dough into a long rolls, cut small pieces, roll each piece on hand until smooth, roll out dough in 3 inch circles or use tortilla press. Form a pouch, put in 2 teaspoons filling, cover and pinch ends together. Gently curve dumplings to form crescent. Place on oiled steaming plate and steam 15 minutes.