Shrimp Potsticker

1. Remove the shell and intestines of the shrimp, wash and drain the water, add ginger, salt, cooking wine, white pepper, starch, and marinate for half an hour to taste and set aside.

2. Wash and drain the pork (I use pork tenderloin here, but if you prefer a combination of fat and lean, you can use pork belly), chop the minced meat, add an appropriate amount of cooking wine, salt, and soy sauce, stir well, marinate for half an hour, and set aside for later use.

3. Peel the carrots, shred and chop them, then squeeze dry and set aside for later use. Wash and drain the scallions, then chop them into small pieces and set aside for later use.

4. Crush carrots, scallions, eggs, a little salt, and cooking oil into the marinated minced meat and stir evenly in one direction.

5. Prepare all ingredients

6. Take a dumpling wrapper, place a small spoonful of marinated meat filling in the middle, and then add a marinated shrimp. Fold it in half and pinch it.

7. Partially wrapped Potsticker

8. Pour a little oil into the hot pot, turn down the heat, put the wrapped Potsticker into the pot, fry them until they are shaped slightly, then pour a little water, cover the pot cover, and stew until the water is dry, and the skin changes color, then you can leave the pot.

9. Dip sauce: a little rice vinegar, a little minced garlic, and a spoonful of shrimp oil (sesame oil can be used instead if shrimp oil is not available)

10. Shrimp Potsticker dipped in shrimp oil and vinegar are not generally delicious.

11. Finished product drawings