Plump shrimp dumplings

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

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

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

Cover with plastic wrap and let it rest in the fridge for an hour. (To add a strong flavor to the shrimp)
Place [4] seeds in the center of the gyoza skin and wrap them in a pinch from the edge.

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.

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.

-
- Shrimp (pre-treated)
- 6 fish
-
- bamboo shoots
- 10g
-
- lard
- 5g
-
- salt
- Small amount
-
- Pick it
- Small amount
-
- sugar
- Small amount
-
- Alcohol
- 1 tablespoon
-
- Gyoza skin
- 5 sheets
-
- water
- 50cc
-
- Sesame oil
- 1 tsp