Rehydrate shiitake overnight. Finely chop mushrooms, scallions, shallots, and bamboo shoots, if using.

In a bowl combine shrimp with ½ tsp salt and 1 ¼ cup water. Stir well and set it aside for 5-10 minutes. This will remove the slimy texture and keep it crunchy. Dump the water and rinse the shrimp a few times then finely mince them.

In a large mixing bowl, combine ingredients from mushrooms to arrowroot starch. Stir the mixture in 1 direction for about 2 minutes until the mixture becomes a bit sticky.

Wrap the bowl with a cling wrap and store in the fridge for up to 1 day in advance.

Take 1 Paleo har gow dumpling wrapper. Add about 2 tsp dumpling filling in the middle. Bring the edges of the wrapper together toward the center, press the edges together to seal (there will be three sealed edges), pinch the dough to seal the edges well. Place the dumpling over a flat non-stick surface and cover it with a cling wrap so it won’t dry out.

Repeat the same process until you finish all the wrappers.

Place the dumplings over a bamboo steamer lined with parchment. Leave a little space between each dumpling so it won’t stick. You can also use a heat-proof plate if you don’t have a bamboo steamer.

Place the steamer over a wire rack. Cover with a lid and steam over medium heat for 7-8 minutes. The water should be more than simmering but not quite boiling.

Allow the dumplings to cool for a few minutes before removing them from the steamer/plate. When they are fresh out of hot steamer the skin tends to be extra sticky. Serve with my Paleo dumpling dipping sauce.