For the Filling: In a bowl, combine the chopped shrimp, bamboo shoots, minced pork fat (if using), water chestnut, sesame oil, white pepper, salt, and sugar. Mix well and refrigerate for at least 30 minutes to let the flavors meld.

For the Wrappers: In a heatproof bowl, combine wheat starch and tapioca starch. Pour the boiling water over the starches and stir quickly with chopsticks or a spoon until a rough dough forms. Add the vegetable oil and knead briefly until the dough comes together and is smooth. Cover with a damp cloth to keep warm.

Forming the Dumplings: Roll the dough into a log and divide into 20-25 equal pieces. On a lightly oiled surface, take one piece of dough and flatten it with the side of a cleaver or a small rolling pin into a thin, round wrapper (about 3-4 inches in diameter). Keep other dough pieces covered to prevent drying.

Fill and Fold: Place about one teaspoon of filling in the center of each wrapper. Fold the wrapper in half to create a crescent shape, making several pleats along the top edge to seal securely. Ensure no gaps remain.

Steam the Dumplings: Line a steamer basket with parchment paper or a lightly oiled cabbage leaf. Arrange the dumplings in the steamer, leaving space between each. Steam over high heat for 8-10 minutes, or until the shrimp turns pink and the wrappers are translucent and tender.

Serve: Serve the Har Gow immediately with your favorite dipping sauce, such as soy sauce or chili oil.