• Mince the onion into small pieces.
• In a medium bowl, add ground pork, sake, sugar, soy sauce, sesame oil, torigara soup base, potato starch (or Katakuriko) and ginger. Mix everything well until the meat gets sticky.
• Then add the onion to this bowl. Mix everything well.
• Divide the mixture into 10 portions and make them round using your hands. Put the rounded filling portions on a flat plate.
• Take your wonton wrappers and brush water on one side. Then, place the wet side of the wrapper on one of the filling portions.

  Push the wrapper sides down and in to cover the sides of the filling and shape your shumai.
• After making all the Shumai, add a pea on top of each.

1 : If you are using a FRYING PAN

• In a large pan, turn the heat to medium and add vegetable oil and spread it on the entire surface.
• Then add the Shumai and water. Heat on high until the water boils.
• After boiling, cover with a lid and turn the heat to medium-low. Cook for 20 minutes.
• After 20 minutes, open the lid and check if the water is completely gone. (If it is not, cook until the water is gone.)

2: If you use a STEAMER

• Add parchment paper to the steamer and add all the Shumai (if they fit).
• Use a large pan (pot or pan that you can put the steamer on top of) and add water. Bring it to a boil.
• After boiling, turn the heat to medium-low and put the steamer on top of the pan.
• Cook for 20 minutes with a lid.

Let's eat!

• This is a great side dish or for your bento box!