Ingredients
- Filling
- Wrappers
- Seasoning
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Mark what you have under “Fridge” and missing ingredients will be flagged here.
Directions 4 steps
- 1
Mince the onion and toss with potato starch. This prevents excess moisture and keeps the filling juicy.
- 2
Combine the ground pork and all seasonings in a bowl. Mix well until sticky. Add the onion and mix lightly.
- 3
Place filling in the center of each shumai wrapper. Gather the wrapper up around the filling and flatten the bottom.
- 4
Line a steamer with parchment paper and arrange the shumai. Steam over high heat for until the pork is fully cooked.
Tap a step to mark it done. Times in orange start a timer.
Notes
Coating the onion in potato starch locks in the juices for a moist filling. Makes about 12 pieces.
