Mix the shrimp and the rest of the ingredients together. Stir to combine well or until the filling becomes sticky. Chill in the refrigerator.

On a clean, dry and flat working surface, combine the wheat starch and the tapioca starch together. Make a well in the center and add the hot water.

Add the oil and knead until you get a smooth dough. You may dust some wheat starch on the working surface while kneading.

Divide the dough into 3 portions and form each into a cylinder, about 1-inch diameter. Cover it with a damp towel, let it rest for 15 minutes.

Cut the cylinder into rounds, about a quarter inch thick each. Roll each round out using a rolling pin to form a round dumpling wrapper. (You may make the wrapper 1 hour in advance. Just remember to cover them with a damp towel.)

To wrap the dumplings, place 1 teaspoon of the Shrimp Filling on the center of the wrapper. Fold up to form a half moon shape and start pleating and folding the dumpling from one end. Traditionally, har gow should have at least seven pleats on each dumpling but preferably they will have ten or more pleats.

Press and seal tight by pinching with your fingers. You may also use a bit of water to seal the dumpling. Repeat the steps above until all dumplings are wrapped.

To steam the dumplings, line the bamboo steamer or regular steamer with parchment paper. Place the dumplings on the lined steamer and steam for 8 minutes.