Juicy Shrimp Tail Dumpling Potstickers

🧂 Ingredients:

• Whole shrimp (peeled, tail on) – 10 pieces

• Cooking wine – 1 tablespoon

• Salt & black pepper – a pinch each

Filling:

• Ground pork – 200g

• Chopped green onion – 1 tablespoon

• Minced ginger – 1 teaspoon

• Diced vegetables (like yellow pepper, corn, or celery) – 3 tablespoons

• Light soy sauce – 1 tablespoon

• Dark soy sauce – ½ tablespoon

• Salt – ½ teaspoon

• Five-spice powder – ¼ teaspoon

• Oyster sauce – 1 tablespoon

• Cornstarch – 1 tablespoon

• Cooking oil – 1 tablespoon

Wrapper:

• Dumpling wrappers – about 10

👩🍳 Step-by-Step Instructions:

1. Prep the Shrimp:

   • Remove the shell and vein of each shrimp but leave the tail intact.

   • Marinate shrimp with a spoonful of cooking wine, salt, and pepper.

2. Make the Filling:

   • In a mixing bowl, combine minced pork, chopped green onion, minced ginger, and diced vegetables.

   • Season with light soy sauce, dark soy sauce, salt, five-spice powder, oyster sauce, and cornstarch.

   • Drizzle in 1 tbsp oil and mix well. Let the filling marinate for 20 minutes.

3. Assemble Dumplings:

   • Place a dumpling wrapper flat in your hand.

   • Spoon a bit of filling into the center, then place a marinated shrimp on top, tail sticking out of the wrapper.

   • Fold the wrapper around the filling and shrimp, pinching both sides to seal. The shrimp tail should be exposed.

4. Pan Frying:

   • Heat a thin layer of oil in a nonstick pan over medium heat.

   • Arrange the dumplings in a circle, shrimp tails out.

   • Fry until the bottom is golden brown (about 2–3 minutes).

5. Steam to Finish:

   • Add a few tablespoons of water into the pan.

   • Immediately cover with a lid and reduce heat to medium-low.

   • Steam for 4–5 minutes or until water evaporates and dumplings are cooked through.

6. Serve:

   • Remove from pan and garnish with chopped green onions.

   • Serve with vinegar soy dipping sauce or chili oil if desired.

📝 Tips:

• Be careful not to overfill the dumplings to avoid leakage.

• Use high-quality wrappers for best texture.

• For extra crispiness, remove the lid after the water evaporates and let the bottoms fry for 1 more minute.

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