Shiitake Mushroom, Pork, and Egg Dumplings

Beat the eggs evenly with a fork;

Chop the shiitake mushrooms and mix them together with the minced meat;

Place a mini non-stick pan over medium heat, pour in the beaten eggs to cover the bottom, and cook until they are half set;

Place the filling on one side of the egg crepe, it can be slightly fuller, because it will be steamed later, so there is no need to worry about it being undercooked;

Fold the empty side over to form a semicircle and press lightly along the edge with a spatula to secure it.

After it is basically set, flip it over to pan-fry the other side;

After pan-frying both sides until golden, place on a plate and steam over water for about 8 minutes, then take out and plate.

Pour the thickened sauce into a small pot and bring it to a boil, then drizzle it over the dumpling noodles. Done. Enjoy!