In a mixing bowl, combine the rice flour and potato starch. Gradually add boiling water and mix until a dough forms.

Knead the dough on a clean surface for about 5 minutes until smooth.

In another bowl, mix the shrimp, ginger, green onions, sesame oil, and salt to create the filling.

Divide the dough into small balls, about the size of a golf ball, and roll each into a thin circle, about 3 inches in diameter.

Place a teaspoon of filling in the center of each wrapper and fold the wrapper over the filling, pinching the edges to seal.

Line your steamer basket with parchment paper or cabbage leaves.

Place the dumplings in the steamer and steam for 10-15 minutes until they are tender and translucent.