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PREPARE AHEAD:
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1. Shell the shrimp and devein them by making a shallow incision down their backs with a small, sharp knife and lifting out their black or white intestinal veins with the point of the knife.
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2. Wash the shrimp under cold running water, pat them dry with paper towels and, with a cleaver or large knife, chop them fine.
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3. In a bowl, combine the shrimp, scallions, water chestnuts, soy sauce, salt, pepper and oil, and, with a large spoon, mix together thoroughly. Marinate for at least an hour in the refrigerator.
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TO MAKE THE DUMPLINGS:
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1. Lightly rub a little oil on a marble, metal or wooden surface, and place half of the dough on it. With the palms of your hands, roll the dough back and forth, shaping it into a cylinder 12 inches long and about 1 inch in diameter.
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2. Roll the second half of the dough into a similar cylinder. Using a cleaver or sharp knife, cut both cylinders crosswise into ˝-inch slices and lay the slices flat on the oiled surface 2 or 3 inches apart.
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3. Then lightly oil one side of the cleaver or knife blade and, with the palm of your hand, firmly press the blade down on each slice of dough, flattening it into an oval 3 inches long and 2˝ inches wide.
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4. Re-oil the cleaver from time to time as you proceed. Cover the ovals with a dry towel. With your thumb and forefinger, form small pleats along one long side of each oval and lift the other side up straight to form a sort of pouch.
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5. Fill the pouch with about 2 teaspoons of the filling, and press the pleated and plain edges together firmly to seal it. When all the dumplings are made, place them on a greased heatproof platter and cover them with plastic wrap.
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6. Refrigerate them until you are ready to steam them, but no longer than 2 or 3 hours.
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7. Steam the dumplings for 10 minutes as described here for steamed crabmeat dumplings. Serve them hot.
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