Mix the dim sum dough and let it stand.
Then roll out thin patties 10 cm in diameter from the dough. The thinner the better.
Mash the shrimp into a farce with a fork, add spices and mix.
Chop dried shrimp and sauté. Chop chives and add, sauté until translucent.
Beat the eggs and prepare an egg dish in a hot pan with oil.
Chop Mu-Err mushrooms, fold in with the egg mixture and remaining seasonings and cornstarch.
Oil the pressure cooker insert a little, place the dim sum in it, place a tea towel over it and cover with the lid.
Steam the dim sum for about 8 minutes.
Then remove and serve.