Brush the mushrooms and cut into small cubes. The shallots are also cut into small cubes. Heat some oil in a pan and fry the mushrooms vigorously in it, add the shallots for the last 2 minutes. Then put in a bowl and let cool down a bit.

When the mushrooms have cooled down a bit, add the minced meat. The egg is also added. Now the garlic cloves are rubbed in finely. And now it is seasoned with salt, pepper and allspice and the parsley is added and everything is kneaded into its homogeneous dough.

Now always put a wonton sheet on a board, put some of the minced meat in the middle, brush the edges a little with water and fold them up, fold them up - as you like, there are no limits to the imagination. Put the finished dim sum in the steamers. I covered the steam pots with baking paper beforehand.

Now place a pot that is the size of the bamboo steamer pot, put it on the stove with water and bring it to a boil and put the bamboo pot on top. Steam the dim sum for about 20 minutes (the wonton batter should be nice and transparent, you should see the filling as if through a frosted glass).

A small bowl of soy sauce is served with the dim sum, it should then be a high-quality sauce.