Dice the canned ham and mushrooms into large pieces, and slice the onion thinly.

Heat oil in a pan and sauté the onion with a pinch of salt and pepper.

In a bowl, mix eggs, milk, cream, salt, and pepper until well combined.

Place dumpling wrappers into muffin tins to form a bowl shape.

Fill the dumpling wrappers with sautéed onion, diced ham, and mushrooms, then pour the egg mixture over them.

Top with mozzarella cheese generously and sprinkle parsley flakes.