Shiitake Mushroom and Pork Dumplings

Add an appropriate amount of water, one egg, and a little salt to the flour and knead into a smooth dough. Cover with plastic wrap and let it rest for half an hour.

Let's prepare the filling. Clean the pork thoroughly and chop it into minced pieces. Wash the shiitake mushrooms and scallions thoroughly, and chop them into minced pieces.

Put all the ingredients into a large bowl.

Add salt, chicken essence, oyster sauce, starch, an egg, light soy sauce, and a little water, and mix evenly.

Add an appropriate amount of oil and mix well; the filling will be more moist to eat. You can also skip it, and the dumpling filling will be fine.

Roll the dough into a long strip.

Cut into small pieces of about 5 grams.

Flatten.

Roll it into a round dough about 8 cm in diameter.

Take out a piece.

Wrap in the filling.

Pinch into the shape of a dumpling.

Wrap them one by one in order.

Bring a pot of water to a boil, add a little salt to the water (so the dumplings don't break), and once the water boils, add the dumplings. Cook until they float (during this time, add cold water three times: when it boils, add cold water once, and repeat three times).

Alright.

Let's start eating.

The taste is really good!