Crystal shrimp dumplings (Har gow)

1. Peel the shrimp and pat dry with kitchen paper; chop a third of them to a paste and the rest into pea-sized pieces; very finely chop the bamboo shoots.

2. Mix the shrimp with the bamboo shoots, salt, sugar, white pepper, cornflour and sesame oil and stir for 2 minutes until sticky; chill for 30 minutes.

3. Put the wheat starch, tapioca starch and salt in a bowl, pour over the boiling water, mix quickly, cover and leave for 5 minutes; add the oil and knead into a smooth, glossy dough.

4. Roll the dough into a log, cut into 20 pieces and flatten each into a thin 7 cm disc with an oiled cleaver blade or a rolling pin.

5. Place a teaspoon of filling in the centre of each disc, fold in half and press one edge onto the other with 8-10 small pleats to form a crescent.

6. Steam the dumplings in a steamer lined with baking paper over rapidly boiling water for 6 minutes until the dough is translucent, and serve immediately.

Tip: The touchstone of Cantonese dim sum: in a good har gow the pink shrimp shows through the dough. The dough must always be scalded with boiling water or it won't be pliable – work quickly and keep the unused part covered.