Shrimp dumplings

Press half the peeled shrimp flat with a cleaver to a paste, then roughly mince it; a food processor works but hand mincing gives better texture.

Put the minced shrimp in a mixing bowl with the ground pork, egg, grated ginger, grated garlic, sesame oil, sugar, soy sauce, water and salt.

Run the mixer on medium high about five minutes until the meat pulls away from the side of the bowl; by hand, mix in one direction for 8 to 10 minutes.

Fold in the minced bamboo shoot, minced carrot and the remaining whole shrimp, then chill the filling.

Mix the wheat starch, corn starch and quarter teaspoon of salt.

Add the hot water in batches while stirring with chopsticks, then cover immediately with plastic film.

Rest five minutes, scrape the starch off the bowl, then knead a few minutes to a smooth pure white dough.

Knead in the teaspoon of vegetable oil until evenly mixed.

Cut the dough into four pieces, keeping the rest under plastic film; roll one into a long even piece, divide into small balls, flatten and roll into thin wrappers, using a 6 cm mould to help.

Put about a tablespoon of filling on each wrapper with at least one whole shrimp in it, fold in half, pinch the middle closed and pleat from one side then the other.

Sit each dumpling on a piece of carrot so it does not stick.

Steam over boiling water on high heat for five minutes.

For the dipping sauce mix the soy sauce, black vinegar and spicy chili oil.