Chop the shrimp into small pieces. In a mixing bowl, combine chopped shrimp, bamboo shoots, scallions, ginger, soy sauce, sesame oil, white pepper, salt, and sugar. Mix well and cover. Refrigerate while preparing wrappers.

In a separate mixing bowl, add wheat starch and tapioca starch. Pour the boiling water over the starches, stirring quickly with chopsticks or a spoon. Add vegetable oil and knead into a smooth, slightly warm dough. If too dry, add an extra tablespoon of hot water.

Divide the dough into 24 equal pieces. Roll each into a ball and flatten into a disc about 8 cm wide using a rolling pin or small dowel. Cover with plastic wrap to prevent drying.

Place 1 teaspoon of filling in the center of each wrapper. Fold the wrapper in half over the filling and pleat the edge, pinching firmly to seal. Shape into a crescent or leave as a half-moon.

Line the steamer with parchment or cabbage leaves to prevent sticking. Arrange dumplings, leaving space in between. Steam over high heat for 7-8 minutes, or until wrappers turn translucent and shrimp are cooked.

Serve hot with a side of soy sauce or chili oil as desired.