| 1 | First make the filling. |
| 2 | Roughly chop the shrimps. |
| 3 | Add the salt, sugar, pepper and cornflour. |
| 4 | Stir in the carrots, sesame oil and parsley; mix to bind the ingredients together. |
| 5 | Chill for 30 minutes. |
| 6 | For the dough, sift the flour, cornfiour and salt into a large bowl. |
| 7 | Pour in the boiling water and stir quickly, then knead the mixture with the lard on to a lightly floured surface until smooth. |
| 8 | Roll the dough into cylinder, then cut it into 40 equal portions. |
| 9 | Flatten a portion of dough, then roll it out thinly to give a round or oval shape. |
| 10 | Put a little filling in the mlddle, then enclose lt in the dough, pressineg the edges together to make a three-sided seam. |
| 11 | Some of the dumplings can be folded in half and the edges pinched into a frilly pattern. |
| 12 | Alternatively, the top of the dumplings can be left. |
| 13 | Brush the very edge of the pastry with a little food colouring. |
| 14 | Continue until all the dough and filling is used. |
| 15 | Arrange the dumplings in a greased steamer and simmer and cook over boiling water for 8 minutes. |
| 16 | Serve at once |
