First, clean the shellfish you have chosen, chop finely, and place in a bowl. I chose raw prawns, but you can also use shrimp or langoustines. Chop the carrot and cabbage, add them to the same bowl, then add the sesame oil, oyster sauce, and cornstarch. Add a pinch of salt and mix everything together.

In a bowl, place the wheat starch and gradually add the boiling water so it is fully absorbed. Stir, and then, being careful not to burn yourself, knead the dough with your hands. Cover and let it rest for 10 minutes.

After 10 minutes, knead the dough vigorously. Work from the center and fold the sides over themselves, bringing them to the middle. Continue until the consistency becomes a bit more elastic, then start incorporating the cornstarch or potato starch. This will make the dough slightly more elastic. Once all the cornstarch is incorporated, add the vegetable oil, which will also help with the dough's elasticity.

Divide into 4-5 parts and place back in the bowl, keeping it covered to prevent drying out. Take a portion of dough, roll it into a cylinder about 1 inch in diameter, and cut into small pieces about 1 to 1 1/4 inches. Form into nice round balls. Oil a napkin with vegetable oil and use it to oil a spatula.

This will help flatten the balls without sticking. Take a ball, place the spatula on top, and press down firmly to create a disc. Repeat for all the balls, and always remember to cover them with plastic wrap to prevent drying out.

Place them in a steamer and steam for about 10 minutes.