Cook Along: 虾饺 — The Culinary Codex

Cook Along: 虾饺

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400g raw shrimp, peeled and deveined
60g bamboo shoots, finely diced
1 tsp sesame oil
1 tsp sugar
1/2 tsp white pepper
1/2 tsp salt
1 tbsp cornstarch
1 cup wheat starch
1/4 cup tapioca starch
3/4 cup boiling water
1 tbsp vegetable oil
Soy sauce and chili oil for dipping

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