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FOR THE GROUND PORK FILLING:

6 dried shiitake mushrooms

2 tablespoons dried baby shrimp

8 ounces ground pork

3 tablespoons soy sauce, plus more to serve

½ teaspoon salt

1 tablespoon sugar

1 teaspoon Chinese five-spice powder

½ teaspoon ground white pepper

1½ cup bamboo shoots

2 tablespoons neutral-flavored oil

3 cloves garlic, minced

2 tablespoons shallots or green onions, chopped

1 tablespoon oyster sauce

1 tablespoon Shaoxing rice wine vinegar

½ teaspoon toasted sesame oil, plus more to serve

FOR THE CRYSTAL SKIN DUMPLING WRAPPERS:

½ cup tapioca starch

1 cup wheat starch

½ teaspoon vegetable oil

½ teaspoon salt

¾ cup boiling water

4 cups water, for steaming

cilantro, for garnishing

toasted sesame seed oil, for serving

soy sauce, for serving

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1. Place the dried shiitake mushrooms and dried shrimp in a bowl of boiling water and let them steep fo 20 minutes. Once they are soft, dice and set aside. Re serve 4 to 5 tablespoons of the soaking water. This is packed with umami flavor.

2. In a separate bowl, season the ground pork with the soy sauce, salt, sugar, five-spice powder, and ground white pepper. Using a pair of chopsticks, mix clockwise until all the ingredients are combined.

3. Add in the diced mushrooms, shrimp, and bamboo shoots. Place the pork mixture in the fridge and let i chill for 30 minutes.

4. Heat the oil in a large cast-iron pan over medium heat.

5. Fry the garlic cloves and shallots or green onions for 1 minutes, or until they are slightly crispy and fragrant Add the seasoned ground pork and sauté for 8 minutes until all sides are browned.

6. Add in the oyster sauce, Shaoxing rice wine vinegar,

   sesame oil, and a few tablespoons of the shiitake-shrimp water to the pork. Stir fry for 2 to 5 minutes until the sauce thickens and the pork is fully cooked. Season to taste and set side.

7. To prepare your crystal skin wrapper dough, com-bine the tapioca starch, wheat starch, oil, salt, and boil-ing water. The water quantity may differ, depending on the quality and type of wheat starch you are using. Most chefs base the amount of water they use on how the dough feels, which should be enough to form a soft and smooth, malleable dough. (See the tip box for more information.) If the dough cracks when you roll it out, it means you need to increase the quantity of boil-ing water. Once it has reached the right consistency, let the dough relax for 5 minutes.

8. Reserve one quarter of the dough and set aside. Di-vide the remaining dough into 2 large balls and roll the one dough ball as thin as you possibly can between 2 plastic sheets or silicone baking mats. Place 2 to 3 tablespoons of the pork mixture in the center and fold over the edges with the help of your silicone mat. Pinch the sides and place it on a heat-proof glassware or dish. Repeat for the other large dough ball. Place the plate of dumplings in a bamboo steamer.

9. For decoration, take the reserved small ball of dough and roll it out into 6 small teardrop shapes. Place 3 teardrops on top of your ba wan (using a bit of water as glue) and set aside. Repeat for the other dumpling.

10. In a wok, bring 4 cups of water to a boil over high heat, then reduce the heat so it maintains a gentle sim-mer. Place the bamboo steamer on top of the wok, making sure that the bottom of the steamer does not touch the water. Steam for 25 to 35 minutes until the skin becomes translucent.

11. Serve each dumpling hot on a separate plate with chopped cilantro, toasted sesame oil, and soy sauce.

12. TIP: When making the crystal skin dumpling wrappers, it is essential to use boiling water. Here are a few suggestions to get the right feel of dough.

TIP: The dough is too dry when: