Finely mince the bamboo shoots in a food processor. Slice half of the prawns into chunky pieces and set aside. Combine remaining prawns, minced bamboo shoots, and seasonings in the processor, blending until a thick paste forms. Mix in the prawn chunks and refrigerate for 30 minutes.

In a mixing bowl, combine wheat starch, tapioca starch, and a pinch of salt. Pour in boiling water and neutral oil into the dry mixture. Stir vigorously until a rough dough begins to form. Knead for 3 minutes until smooth and elastic. Divide into 20 equal pieces, covering with a damp cloth.

Roll each piece of dough into a thin circle (3-4 inches in diameter). Place a spoonful of chilled filling in the center and pleat the edges to seal. Repeat for all dough pieces, placing on a parchment-lined bamboo steamer.

Bring water to a gentle boil in a pot and place the bamboo steamer over it. Steam dumplings for 7 minutes until translucent and puffy. Remove and let cool slightly before serving hot.