Plump shrimp dumplings

Peel the shrimp, remove the backbone, and chop finely with a knife

Add the shrimp (1), shredded bamboo shoots, and lard to a bowl and mix well

Once it becomes sticky, add salt, pepper, sugar, and sake and mix further

Cover with plastic wrap and let sit in the refrigerator for 1 hour (to allow the shrimp to fully absorb the flavor)

Place the filling (4) in the center of the gyoza skin and pinch it from the edge to enclose it

Heat 1 tablespoon of salad oil in a frying pan and arrange [5]. Once the bottom is browned, pour in 50cc of water, cover and steam for 3 to 5 minutes

Once the gyoza skins are translucent, remove the lid and let the water evaporate. To finish, add sesame oil to add aroma, and once the bottoms of the gyoza are browned, they are done