Make the dough: in a heatproof bowl combine the Wheat Starch and Tapioca Starch with a pinch of Salt. Gradually pour in hot/boiling Water while stirring until a cohesive paste forms, then add a little Neutral Oil and knead until smooth and pliable. Cover and let rest for 15–20 minutes.
Prepare the filling: finely chop the Chinese Chives, mince the Shrimp and finely dice the Bamboo Shoots; gently combine them in a mixing bowl so the textures are even.
Season the filling: to the bowl add Light Soy Sauce, Oyster Sauce, Shaoxing Wine, Sesame Oil, a pinch of Sugar, freshly ground White Pepper and about a teaspoon of Cornstarch to bind. Taste and adjust seasoning, adding a little more Salt if needed. Mix until the filling is sticky and well combined.
Portion the dough: divide the rested dough into small walnut-sized pieces. On a lightly dusted surface, flatten each piece into a thin round (use a rolling pin or press between plastic) about 7–9 cm across — the thinner the wrapper, the more translucent it will steam.
Fill and seal: place a small spoonful of filling in the center of each wrapper, fold and pleat or pinch to seal tightly so the filling won’t leak during cooking. Keep assembled dumplings covered to prevent drying.
Steam the dumplings: arrange dumplings in a lined steamer basket with space between them and steam over boiling water for about 6–8 minutes, until the wrappers look glossy and translucent and the shrimp are cooked through.
Make the dipping sauce: combine additional Light Soy Sauce with Chinkiang Vinegar and a drizzle of Chili Oil; adjust proportions to taste (add a little sugar or sesame oil if you like it sweeter or nuttier).
Serve: transfer steamed dumplings to a plate and serve hot with the dipping sauce. Enjoy them fresh so the wrappers stay tender and the filling stays juicy.
