Egg dumplings ｜ Party Kitchen --Recipe transcription of Party Kitchen

Finely chop the cabbage, sprinkle with a pinch of salt, and squeeze the water when it becomes soft.
Cut the leek into 3-5 mm wide pieces and chop the green onions.

Put minced meat in a bowl and knead well until sticky, add (A) and mix further.
Add 1 cabbage, leek, green onion, grated garlic and grated ginger, mix well until sticky and divide into equal parts.

Put potato starch and water in another bowl and mix to make water-soluble potato starch.
Break the egg into a bowl, add salt and mix well.
Lightly oil a small frying pan with oiled kitchen paper.

Heat the frying pan at a high temperature, and once it gets hot, put it on a wet cloth.
Put the frying pan on low heat, pour less than 1/4 of the egg liquid, and spread it all over.
Place the seeds on the egg, and when the ends of the egg are dry, apply the remaining egg liquid and fold it.
Bake while holding the edges, and remove when the edges are closed.
Make three more in the same way.

Arrange the egg dumplings in a large frying pan so that they do not overlap, and make holes with a toothpick or bamboo skewer.
Add 100 ml (outside the amount) of water, cover and heat over low heat, bring to a boil and steam for about 10 minutes.

Slice the green onions diagonally, and slice the shiitake mushrooms into thin slices.
Sprinkle a thin layer of oil (outside the amount) in a pan and fry the shiitake mushrooms and green onions over medium heat.
Add water, chicken broth, salt and pepper and heat over high heat.
When it boils, turn off the heat, add water-soluble potato starch, and heat again on low heat to thicken it to your liking.

Serve egg dumplings in a bowl and sprinkle with red bean paste.
Sprinkle with chili oil if you like and sprinkle all-purpose onions.