Shrimp potstickers

Making food is like being a person, it must be real, and it must be selected from the mix. Cooking with care is what makes it a delicacy. Today I made shrimp potstickers, the skin is crispy, the filling is fragrant and meaty, each one is wrapped in a large prawn, and the bite is full of satisfaction!

Ingredients

Dumplingwrapper 12 sheets

porkforelegmeat 200 gramsorso

Freshshrimp 12

carrot 1/2

smallcelery(orgreenonion) 3

oystersauce 1 spoon

soysauce 1 spoon

pepper 1 smallhalfspoon

Salt totaste

Cooking Instructions

Cut the carrots into small cubes, fry them slightly in hot oil and let them cool for later use, the fried carrots are sweet and do not have an earthy smell.
Small celery or green onions, finely chopped.
Remove the head and shell of the shrimp and leave the tail.
Stir with salt to remove the mucus and rinse.
Add salt and water to soak for five minutes, slice into two sides, do not cut off the tail, and finally use kitchen paper to absorb the water.

The shrimp processed in this way do not need ginger and shallot cooking wine to remove the fishy smell, and the meat is also a little elastic.
Ground pork, add salt, water, stir until moisture is absorbed, then add pepper, soy sauce, oyster sauce, continue to stir until absorbed, and finally add diced carrots, celery cubes, stir well.

Replace the small celery with green onions, and add a little five-spice powder to make it more fragrant.
Picture
Put the meat filling on the dumpling skin and smooth it out, then add the shrimp, pinch both sides to leave the shrimp tails.
Heat oil in a frying pan, add potstickers, fry until the bottom is golden brown, add water (water or flour starch water is fine), simmer over low heat until the water is dry, sprinkle in chopped green onion and black sesame seeds.
Crunchy bottom
Garnish with bacon, and it's another mood.
Enjoy the pleasure â˜•ï¸ of slowing down
Whose little mouth is chirping and chirping?
Oh, it's me
Lace didn't work out, haha
The kids loved it very much