Ingredients for filling (32 dumplings)

• 8 ounces medium shrimps, peeled and deveined, cut into 1/2 inch chunks
• 3 tablespoons minced bamboo shoots
• 1/2 teaspoon soy sauce
• 1/4 teaspoon salt
• 1 teaspoon rice wine or dry sherry
• 1/8 teaspoon ground white pepper
• 1/2 teaspoon toasteds sesame oil
• 1/4 teaspoon grated fresh ginger
• 1 tablespoon cornstarch
• 1 egg white

• 1 1/4 cup wheat starch plus 1/4 cup tapioca flour, or 1 1/2 cups wheat starch * note
• 1/2 tsp. salt
• 1 cup boiling water
• 1 tsp. vegetable oil

Instruction

1. Mix the filling ingredients and set aside.
    
2. In a medium bowl. combine the wheat starch, tapioca flour, if using, and salt. Add the boiling water and the oil and stir with chopsticks or a wooden spoon. While the dough is still very hot, turn it out onto a board dusted with wheat starch.
   
    
3. Knead until smooth, adding a little more wheat starch if necessary. The dough should be soft but not sticky.
   
    
4. Divide the dough into 4. Use your palms to roll each portion into an 8-inch cylinder. For this recipe, cut each cylinder into 8 pieces. Cover with plastic to keep moist while you flatten each piece.
   
    
5. To make round dumpling wrappers, wheat starch dough can be sandwiched between squares of baking parchment and then pressed flat using downward pressure on the flat side of a cleaver blade or the flat bottom of a pan. The result will be an almost perfect circle. Afterward, if you stil want your circles larger or a little thinner, roll them out lightly with a rolling pin before peeling away the parchment. Make the circle at least 3+1/2 inch in diameter.
   
    
6. Cover the wrappers with plastic while you make the chive filling.
   
    
7. Make 7 or 8 narrow pleats like the photos, each almost overlapping the last. You should leave about 1/3 circumference of the dough without pleats.
   
    
8. Spoon about a teaspoon of the filling into the pocket, keeping it from touching the open edge of the dough.
   
    
9. Press the edges of the dough together, forming a half circle. Put it on the flat board, pressing the bottom of the dumpling. Repeat with the remaining dough and filling.
   
    
10. Set up a steamer and bring the water to a boil. Steam the dumplings over high heat for 7 minutes. Let the dumplings rest for a few minutes before transferring them to a serving plate. Serve hot.
    
     
    
    *Note: You may use al wheat starch, but the addition of tapioca flour seems to help sealed edges stick together better . Tapioca flour is also called "Tapioca starch".

This pot sticker recipe is from "The Art of Chinese Tea Lunch" (Hardcover) by Ellen Leong Blonder. She provides 60 recipes, from Pork and Chinese Chive Dumplings to Salt-Fried Prawns, along with sweets and condiments, all illustrated by her own lovely watercolors.
Every recipe I have tried turned out really successful.