Wrap ingredients
1.25 cups of wheat starch (NOT wheat flour - they are different)
0.25 cups of rice flour
2 tbsp of tapioca starch
1 cup of boiling water
1/2 tbsp of vegetable oil
1 tsp of salt
Shrimp Filling
20 large shrimp (from a bag of 31/40 shrimp)
1/4 small can of bamboo (thin strips)
1 - 2 tsp of soy sauce
1/2 tsp of salt
1 tsp of sugar
1.5 tsp of cornstarch
1-2 tsp of cooking wine
a dash of black and white pepper
a dash of ground ginger
Steps:
1. Rinse and de-shell shrimp - chop about 15 shrimp into small pieces, mince the rest of the shrimp
2. Chop the thin strips of bamboo in to small cubes
3. Mix shrimp and bamboo with the rest of the shrimp filling ingredients in a bowl - set aside
4. In a mixing bowl, mix the wheat and tapioca starch and the rice flour
5. Form a well in the middle of the mixture and gradually add the boiling water
*6. Mix while pouring the boiling water - use a wooden spoon or another utensil for the mixing
7. Add the oil and salt - mix.
8.The dough should form a ball and feel like playdoh.
9. Knead the dough until it is smooth.
10. Separate dough into two equal halves and roll each half into a cylinder with 1 inch diameter.
11. Chop the cylinder into 3/4 inch parts. Take one part and flatten it between your palms and then roll it out into a round circle (approx. 3.5 inches in diameter) on a lightly floured surface. (I generally just take the edges with my hand and pull it out all around to make the circle).
12. Scoop in some filling into the center (about 1 tsp). Fold the open edges together and make pleats and press the edges together.
13. Set up a steamer, place some greens (nappa cabbage, lettuce etc..) on the steamer, and place the shia jiao on top. Steam for about 6-8 minutes or until the skins become translucent.
Enjoy!
