Starting with your filling, soak your shrimp for at least an hour in ice water for at least an hour. Next peel and devein your shrimp then chop half and mince half. This will give the filling different textures when steamed.

Next add salt, pepper, sesame oil, coconut crystals, ginger, tamari and vegetable oil and mix for one minute before you add the water chestnuts. Slowly add tapioca starch until you reach a nice glue like texture. Cover and refrigerate for 2 hours.

While your filling is in the fridge, you can start working on your dough. Combine arrowroot flour, cornstarch and tapioca flour. Create a well in the center of your flour and slowly add boiling water, mix together with a chopstick (may not need the full cup, so add half a cup first). Then add the oil to the dough and begin to knead while it is still warm.

Prep your steamer with boiling water. Roll dough out into 3 rolls and cut into 12 even pieces. Roll each piece into a small circle with 3” diameter. Fill dough with ½ tsp of shrimp filling and pinch edges together.

Place napa cabbage leaf or parchment paper on the bottom of your steamer and place finished dumplings on top. Steam for 5 minutes on high heat. Eat immediately!