In a bowl, combine the chopped shrimp with oyster sauce, sesame oil, vegetable oil, white pepper, salt, sugar, and minced ginger paste. Mix thoroughly until the shrimp becomes sticky and the seasonings are evenly distributed—this helps the filling bind together and absorb flavors. Fold in the finely diced bamboo shoots and water chestnuts, which add crucial textural contrast to each bite. Refrigerate the filling while you prepare the dough; this allows the flavors to meld and makes the filling easier to work with when assembling.

Combine the wheat starch and cornstarch in a large mixing bowl. I like to use Argo cornstarch specifically because it creates a noticeably smoother, more delicate dumpling skin. Slowly pour the boiling water into the starch mixture while stirring constantly with a fork or chopsticks—the boiling water must be bubbling hot to properly gelatinize the starch and create the signature chewy texture of dumpling wrappers. Stir in the lard, which enriches the dough and helps create that tender, silky mouthfeel.

Once the mixture is cool enough to handle, knead the dough on a clean work surface for 2-3 minutes until it becomes smooth, cohesive, and slightly elastic. The dough should feel soft but not sticky. Shape the kneaded dough into a cylinder about 2 inches in diameter, then cut it into 18 equal pieces using a sharp knife or dough cutter. This ensures consistent dumpling sizes that will cook evenly. Keep the dough pieces covered with a damp cloth to prevent them from drying out while you work.

Working with one dough piece at a time, flatten it between your palms or with a small rolling pin into a 3-inch circle. Place about 1 teaspoon of the chilled shrimp filling from Step 1 in the center of each wrapper. I find it helpful to keep the filling amount consistent—too much will cause the dumplings to burst during steaming, while too little makes them feel empty. Fold the wrapper in half and crimp the edges with your fingers or a fork to seal, creating a half-moon shape. Keep finished dumplings on a lightly oiled or parchment-lined surface so they don't stick together.

Bring water to a rolling boil in a steamer pot or wok with a steamer rack. Lightly oil the steamer tray or line it with parchment paper to prevent sticking, then arrange the dumplings in a single layer without crowding—they need room to expand slightly. Steam on high heat for 6 minutes until the wrappers turn translucent and slightly glossy, indicating the starch is fully cooked and the shrimp is heated through. The dumplings are ready to serve immediately with soy sauce, chili oil, or your preferred dipping sauce.