To make dumplings, take flour in bowl mix salt & baking powder in it. Knead it with hot water. (Not boiling).use heel of your palm to knead dough.

When a soft dough is formed.cover with cling film & leave to rest for 1 hour.aftr an hour or so, take out dough.it should be smooth & fluffy. Take out from bowl.knead it again for 5 minutes.then keep it coverd with wet kitchen towel for 10-15 minutes.

Roll the dough on smooth surface. Make small balls or peerahs. With the help of rolling pin.flat out circles of dough with a little thick center & thin edges.keep these rolled sheets covered under wet kitchen towel till filled with filling.

To make filling.take clean devained shrimps & mince them with help of knife.do not use grinder to make mince.use a sharp knife to make shrimps mince.smooth mince filling help in steaming well to the most.

Keep this shrimp mince in a bowl. Add all the filling ingredients & mix the filling well.cover with cling film & keep it in fridge till ready to use.

To fill dumplings,take one roled disc in hand,place a Tsp of filling on sheet.wet the sides of sheet with little water with the help of finger. Close the two sides from centre first.

Now fold the both sides closely, seeling the dumpling gently.it will form a ball or (potli).do not press hard or the sheet will rupture or filling might leak out.make all dumplings in same manner & keep it in a tray seprated from each other.

To use the Bamboo steamer,fill a big pot,pan,or wok with water ( the size should be according to steamer size when water starts boiling,lower the flame.keep bamboo steamer lower part on pan.cover with upper lid. Keep the flame low.the boling water gives steam which is use to cook dumplings.

Line the steamer with cabbage leaves.place dumplings on cabbage leaves.cover the steamer.let dumplings steamed for 10 minutes. Do not open the lid to remove steam.

Aftr 10 minutes,open the lid & check some juices comes out from dumplings.the colour of dumplings also changes.turn around them to shift places only.the cabbage leaves are also well steamed.some dumplings are steamed all over & few might be little under.cover again for 5 minutes more.take out a piece & check it's texture as well. Filling should be cooked as well.

Serve shrimp dumplings hot with dipping sauce & chilli oil.dip them in hot soups & enjoy traditional shrimp dumplings with Cookpad.

When you take out dough,cut in 4 equal pieces.then roll one piece lengthwise.cut 4-5 pieces out of 1 roll.from 1 cup flour 12-15 dumplings can be made depending on size of ball (peerah).the rolled sheet should be thick in centr to hold the filling & thin from edges to stick together.