Place the shrimp in a food processor and pulse a few times. You don't want to grind it finely. You still want some small chunks of shrimp in the filling for better taste and texture. Combine shrimp with the rest of the filling ingredients and use a chopstick to stir in one direction until it turns sticky. Cover and chill in the fridge while you prepare the dough
Prepare the dough (for both version 1 and 2):
Mix the flour/starch and salt. Then pour the hot boiling water in. Use a wooden or rubber spatula or chopstick to stir in one direction. The dough won't come together yet. Keep stirring until it comes into a rough dough. Cover and let it rest for 2 minutes so it's not too hot to handle
After 2 minutes, uncover and transfer to a silpat (silicon mat) if you have one. It makes the job easier. Start to knead until it almost comes into a smooth dough, then add the oil and continue to knead until the dough is smooth and absorbs the oil, about 2 minutes or so. The dough needs to be soft and pliable. If it feels dry, add a bit more water, one teaspoon at a time
Wrap and shape:
It's best to work with the dough when it's warm. Roll the dough into a long log and then divide it into 28 equal pieces. I get about 32 pieces with version 2. Roll into round balls and keep them covered tightly as they dry out easily. Work with one at a time
Flatten the dough with your palm and use a rolling pin to roll the dough out into about 4-inch circle, with the edge thinner than the center. The center will help to support the weight of the filling so it won't tear when you steam. Place the filling in the center and then fold as if you are holding a taco and then start pleating on one side, about 7-9 pleats if possible. Then pinch to seal with the other side. Use kitchen shears to trim off the excess wrapper on top to make it neat and then pinch again to make sure the top is sealed. Repeat with the rest
Bring the water in the steamer to a boil. Wrap the lid of the steamer with a cloth. You don't have to do this if you use a bamboo steamer
Place them on a greased plate, about 1/2 inch apart and steam over high heat for 5 minutes. Serve warm