Plump shrimp dumplings

Chinese
Appetizers
Wakiya Tomoko
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These classic Chinese shrimp dumplings are addictive with the plump texture of the shrimp and the chewy texture of the gyoza skin.
Cooking time: 20 minutes
Exclude the time to let the seeds go to bed
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How to make it
1

Peel the shrimp shell, remove the back cotton, and chop it finely with a knife.

2

Add the shrimp from [1], shredded bamboo shoots and lard to a bowl and knead well.

3

Once it's sticky, add salt, pepper, sugar and alcohol and mix again.

4

Cover with plastic wrap and let it rest in the fridge for an hour. (To add a strong flavor to the shrimp)

5

Place [4] seeds in the center of the gyoza skin and wrap them in a pinch from the edge.

6

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

7

Once the gyoza skin is clear, remove the lid and remove any moisture. Finish with sesame oil to add a scent, then the bottom of the dumplings is cooked and finished.

Ingredients for 1 person

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