Shrimp Dumplings

¾ pound medium shrimp, peeled, deveined and cut into small pieces

⅓ cup minced jicama

⅓ cup minced bamboo shoots

⅓ cup minced water chestnuts

1 green onion, sliced

1½ tablespoons cornstarch

1 egg white

2 teaspoons sake

½ teaspoons sugar

1 teaspoon sesame oil

½ teaspoon soy sauce

½ teaspoon salt

¼ teaspoon freshly grated ginger

Won ton dough

1¼ cup wheat starch, see note

¼ cup tapioca flour

¼ teaspoon salt

1 cup boiling hot chicken broth

1 teaspoon vegetable oil

In a large bowl, mix all dumpling ingredients and set aside.

For the won ton dough, in a large bowl combine the wheat starch, tapioca flour and salt. Add the add hot broth and oil, stirring constantly until well combined.

Sprinkle wheat starch over counter and knead hot dough until smooth, adding more starch if it becomes sticky. Separate dough into 4 sections, then roll each section into a cylinder. Cut each cylinder into 8 pieces. Place between parchment and flatten, then, using a rolling pin, achieve a thin circle 3½ inches in diameter. Cover the circles to keep them moist.

Put a small spoonful of filling in the middle of the won ton and press the edges together to form a half circle. Steam the dumplings over high heat for 7 minutes. Remove from heat and let sit for 3 minutes serve hot.

Makes 30 dumplings.

Cook's note: Look for wheat starch in the Asian aisle of the grocery store.