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panmuffin
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Make the filling: In a large bowl, combine ground pork, chopped shiitake mushrooms, chopped green onions, egg, soy sauce, oyster sauce, sesame oil, chicken stock, and salt. Mix well until the filling becomes sticky and fully combined.
Fill the dumplings: Place a spoonful of filling in the center of each dumpling wrapper. Clump it together.
Add the shrimp: Heat a large non-stick skillet over medium heat and add a little oil. Place one small shrimp on top of each dumpling, gently pressing it into the filling.
Pan-fry and steam: Cook the dumplings for 1–2 minutes, until the bottoms begin to brown. Pour in ¼ cup water, immediately cover the pan with a lid, and steam for 6–7 minutes. Remove the lid and continue cooking for 1–2 more minutes, allowing the remaining water to evaporate and the bottoms to become crispy.
Serve: Garnish with sliced green onion, chili oil, and chili crisp. Serve immediately while hot and crispy.