Pork and Shrimp Potstickers

Rinse the prawns clean.

Shell off, remove the head and tail.

Use a toothpick to pick out the black line in the back and abdomen of the shrimp, which is the shrimp's digestive tract; removing it is more hygienic.

Rinse the shrimp meat clean and drain; squeeze out and clean the innards from the shrimp heads, which can be used to fry shrimp oil for seasoning, not elaborated here.

Put all-purpose flour and room temperature cool water into a bowl together; since the water absorption of flour varies, the amount of water can be added gradually.

First use chopsticks to stir until it becomes flaky, then knead by hand into a smoother dough. Cover and let it rest for 20 minutes; the dough will be soft and moist.

The minced meat has a bit of fat, and the scallions are washed and chopped finely.

Pour an appropriate amount of light soy sauce, salt, and a suitable amount of cold water into the minced meat, stir until it becomes a thick meat paste, then mix in the chopped green onions.

Place the rested dough on the workbench, knead until smooth, sprinkle with flour, roll into long strips, and cut into evenly sized pieces.

Roll it into a round wrapper that is slightly thicker in the middle and thinner at the edges, about the size of a dumpling wrapper, but the diameter should not exceed the length of the shrimp.

Place an appropriate amount of filling in the center of the round wrapper, lay a piece of shrimp on it, with the tail protruding from the wrapper.

The dough is gathered and pinched tightly, but the dough at the head and tail ends of the shrimp is not pinched tightly.

Place the wrapped raw potstickers on a board or plate dusted with a thin layer of flour.

Place the potstickers in the electric griddle, arranging them closely together, drizzle an appropriate amount of vegetable oil, and heat on high.

Close the lid. The lid is a heatable pan, so heating from both top and bottom cooks the food faster without needing to flip it. During cooking, drizzle a small amount of water to increase humidity until the juices are consumed, the dumplings on both top and bottom turn golden brown, and a crispy crust forms at the bottom, then take them out of the pan.

Pork and shrimp potstickers, tender filling and fragrant flavor!