In a mixing bowl, combine the shrimp, oyster sauce, sesame oil, vegetable oil, white pepper, salt, sugar, and minced ginger. Stir the mixture vigorously in one direction for several minutes until it takes on a slightly sticky texture. This process helps the ingredients meld together, enhancing the flavor and texture of the filling. Once the mixture reaches the desired consistency, fold in the finely chopped bamboo shoots, ensuring even distribution. Cover the bowl with plastic wrap and refrigerate while preparing the dumpling dough.

In a large mixing bowl, combine the wheat starch and cornstarch. Slowly pour in the boiling water while stirring rapidly with a wooden spoon or spatula to prevent lumps from forming. Once the mixture begins to come together, incorporate the lard (or oil) and continue stirring. Transfer the dough onto a lightly floured surface and knead for a couple of minutes until it forms a smooth, pliable dough. Shape the dough into a long cylinder and divide it into 18 equal portions. Cover the dough pieces with a damp paper towel to prevent them from drying out while assembling the dumplings.

Bring water to a boil in a steamer over medium-high heat. While waiting for the water to reach a rolling boil, begin shaping the dumplings. Take one piece of dough and roll it out into a thin, 3-inch diameter circle. Place a spoonful of the chilled shrimp filling in the center, then fold and pleat the edges to create the signature crescent-shaped dumpling. Repeat the process until all dumplings are assembled.

Once the steamer is ready, arrange the dumplings inside, ensuring they have at least 1½ inches of space between them to allow for expansion during cooking. Cover and steam for 6 minutes over high heat until the dumpling skins become translucent and glossy. Serve hot for the best texture and flavor.