Step 1: Prepare the Filling : In a bowl, combine chopped shrimp, bamboo shoots, sesame oil, soy sauce, sugar, white pepper, and cornstarch. Mix thoroughly and refrigerate while preparing the wrappers.

Step 2: Make Dumpling Wrappers : In a heatproof bowl, combine wheat starch, tapioca starch, and salt. Gradually pour in boiling water, stirring constantly to form a dough. Add vegetable oil and knead until smooth and pliable. Cover dough with a damp cloth to prevent drying.

Step 3: Assemble Dumplings : Divide dough into small portions and roll each into a ball. Flatten each ball into a thin circle, about 3 inches in diameter. Place 1 teaspoon of shrimp filling in the center of each wrapper. Fold the wrapper over the filling and pleat the edges to seal, forming a crescent shape.

Step 4: Steam the Dumplings : Line a bamboo steamer with parchment paper or cabbage leaves. Arrange dumplings in the steamer, leaving space between each. Steam over boiling water for 6–8 minutes until the shrimp turns pink and the wrapper is translucent.