| 1 | Place all filling ingredients in a bowl and mix well, by hand until the ingredients form a smooth and rather firm stuffing. |
| 2 | This will take about 2 minutes. |
| 3 | Dough: measure both starches and salt into a small mixing bowl. |
| 4 | Quickly pour the boiling water into the starches while stirring with chopsticks until you get a partially cooked dough. |
| 5 | Do not overwork the dough. |
| 6 | Quickly add the lard in little pinches and then knead until smooth. |
| 7 | When the dough is smooth, after about 2 minutes" kneading, cover it with the mixing bowl and allow it to rest for 15 minutes before shaping. |
| 8 | To shape the dumplings, pull just a bit more than 1 tsp of dough from the ball. |
| 9 | Keep the remainder of the dough covered with the bowl. |
| 10 | Roll the small amount into a ball and place onto a floured marble board. |
| 11 | Roll out into a circle about 3 inches in diameter. |
| 12 | Place 1 t of the shrimp filling in the center of the circle of dough and fold over into a half-moon. |
| 13 | Use a tiny bit of water for sealing the edges. |
| 14 | Be sure to gently press out all the air. |
| 15 | If you wish, you can form little pleats in the dough for added decoration. |
| 16 | Steam on an oiled bamboo steaming rack for 12 minutes |
