Three-Delicacy Mini Pie

Prepare the filling: wash and chop the chives and shiitake mushrooms, remove the heads, tails, and shells from the fresh shrimp, then mince them into a paste.

Chopped chives, chopped shiitake mushrooms, and minced shrimp are placed in a bowl. Add premium soy sauce, oyster sauce, an appropriate amount of thirteen-spice powder, and salt, mix well, then add slightly more cooking oil and stir evenly to complete the filling.

The dumpling wrappers you buy are relatively thick, so you need to roll them thinner with a rolling pin when using them.

Take a dumpling wrapper, add an appropriate amount of filling, wrap it like a bun, and pinch the edges closed.

Wrap everything well, spray oil on the surface to prevent drying.

Electric griddle double-sided oil spraying equipment: Morphy Richards electric griddle (double-sided heating pan).

Turn on heating for both the top and bottom plates, set the temperature to the highest, preheat for two minutes, the Morphy Richards electric griddle heats up very quickly.

Place the wrapped small pies into the pan, cover with the lid, turn to medium-high heat, and fry for two minutes.

The Morphy Richards electric griddle can heat on both sides, so you don’t have to flip it halfway. For everyone’s convenience to observe, I flipped the pie at the two-minute mark and then covered it again to fry for another 2 minutes.

Pan-fry until both sides are golden brown, and when the fragrant smell of the pie wafts out, it can be taken out of the pan.

Small and cute, one bite each, perfect for main meals or breakfast.