Steps

1. Place Ground Pork 400g in a bowl.
   🕒 02:33
2. Add Grated Ginger 1 clove equivalent, Soy Sauce 2 tbsp, Sesame Oil 1 tbsp, Cooking Sake (Rice Wine) 1 tbsp, Potato Starch 2 tbsp, and Sugar 2 tsp to the bowl with the ground pork. Mix thoroughly by hand until sticky. (Key Tip: Continue kneading until the mixture turns pale and the oil blends with the lean meat and fat, preventing the juices from escaping.)
   🕒 02:41
3. Add 1/2 Onion, finely chopped to the pale mixture and mix further.
   🕒 04:32
4. Lightly coat your hands with Vegetable Oil and shape the mixture into 12 equal balls. (Key Tip: Applying vegetable oil to your hands prevents the ground meat from sticking.)
   🕒 04:59
5. Place one Shumai Wrapper on top of a rolled meatball and wrap by rotating. (Key Tip: Gently shaping the wrapper around the filling will give it a professional look.)
   🕒 06:15
6. Lightly grease a frying pan with Vegetable Oil and arrange the wrapped shumai.
   🕒 07:49
7. Place the frying pan with the shumai over heat.
   🕒 09:03
8. Once the oil starts to sizzle, add 2-3 tbsp Water, cover with a lid, and steam-fry over low heat for 6-7 minutes.
   🕒 09:13
9. Remove the lid and pan-fry the bottom of the pan until golden brown. (Key Tip: Evaporate the water while frying the bottom until crispy to achieve a savory flavor.)
   🕒 10:35
10. Arrange the cooked shumai on a plate, and serve with Prepared Mustard and Soy Sauce as desired. (Key Tip: Presenting the shumai with the browned side up makes them look more appetizing.)
    🕒 11:01