Hakaw or Shrimp Dumpling

Filling:
24 pcs large shrimp deveined
4 tbsp chopped spring onion
1 tsp sesame oil
1-2 tsp white sesame seed
1/2 tsp salt
pinch of white pepper
1/4 tsp minced ginger soaked in 1 tsp mirin
1 tbsp cornstarch

for the dough
2 cups wheat starch
3 tbsp tapioca starch
1/ 2 tsp salt
1 cup boiling water
1 tsp sesame oil or any vegetable oil
parchment paper

1. Mix all ingredients for the filling, set aside.
2. for the dough, boil the water, add sesame oil and salt, gradually pour the hot water into the flour mixture stirring with spoon until a ball is formed, add more starch if needed.
3. prepare 3 sizes of parchment paper size 15x15 to line the area where you will work on the dough ,extra parchment paper about 4x4 inches to be use for covering the dough ball when rolling. Cut some parchment paper to line the steamer too.
4. transfer the dough over the parchment paper , roll the dough until smooth,add some starch if too sticky. Divide the dough into 3 parts, keep the other 2 in the bowl cover with wet paper towel. 
5. Roll the dough into a long cylinder and cut into 8 small pcs.  Put the 4x4 parchment paper on top of the piece you are going to work with, use a rolling pin to roll out the dough this will prevent the dough from sticking to the rolling pin, and it will be easier to remove the flattened dough. Place one whole shrimp on each wrapper. steam for 6 mins.  Repeat the same procedure with the rest of the ingredients.