Japanese dumplings with egg

Chop the shrimp into small pieces, and turn the pork into minced meat.Mix them together, and add to the total mass chopped green onion rings, pieces of onions and mushrooms. Do not forget about cabbage. A raw egg will serve us as a traditional glue. Add it, and mix well.

We roll out the dough, cut small round pieces from it, drip a full teaspoon of filling into them. The filling should take up at least a third of the size of the mug.

Let's start modeling. We form the top in the center of the dumpling, as is usually done with dumplings, and then we fasten the edges from the center in all directions. The completed workpieces are placed on a heated frying pan, necessarily so that the sides do not touch its surface. From above, the dumplings are covered with a lid, and fried for one to two minutes, until a golden crust is formed.

After that, a couple of tablespoons of water are added to the pan, and cooking continues for another five minutes while the dumplings are stewed and steamed.