• Cut the onion into small pieces.
• Prepare the shrimp. If you use shrimp that have shells, take off the shells and de-vein the shrimp. Wash the shrimp once, then drain the water. Then add some potato starch (or Katakuriko) and mix with the shrimp. Then wash off the potato starch.*1
• Cut the shrimp into small pieces.
• In a medium bowl, add ground pork, sake, sugar, soy sauce, sesame oil, torigara soup base, cornstarch and ginger. Mix everything well until the meat gets sticky.
• Then add the onion and 3/4s of your shrimp to this bowl. Mix to create the shumai filling.
• Divide the filling into 10 and form into circles.
• Prepare a cutting board or flat plate and put the filling on top of it. Make the top of each circle flat.
• On one side of a wonton paper, add a little water and put the wet side onto the filling. Push the edges of the wonton paper down around the filling. Then, twist your wrist while holding the shumai to create the classic shumai shape. Finally, use your hand to flatten the top and bottom of the shumai.
• After wrapping with wonton paper, flip the shumai so the wonton paper is on the bottom.
• Put the last 1/4 of the shrimp on top of the filling.

1 : If you use a FRYING PAN

• In a large pan, turn the heat to medium and add vegetable oil and spread it out to cover the surface.
• Then add the Shumai and water. Make the water boil.
• After boiling, cover with a lid and turn the heat to medium-low. Cook for 13-15 minutes.
• After 13-15 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 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! You can eat by itself or with a bowl of rice!