Steps

1. In a large bowl, add ground pork 50-70g, grated ginger slightly less than 1 tsp, and the [A] seasonings (oyster sauce 1 tsp, salt a pinch, sugar a pinch, soy sauce a pinch, pepper a pinch). Mix well until sticky.
   🕒 01:25
2. Add beaten egg 1 tbsp to the sticky ground pork and mix thoroughly.
   🕒 02:07
3. In a separate bowl, gradually add potato starch 3 tbsp to spring onions 150-160g, tossing until the onion pieces are separated and evenly coated.
   🕒 02:26
4. Add the spring onions coated with potato starch to the bowl with the mixed ground pork.
   🕒 02:56
5. Gently mix without applying too much pressure, just enough to combine. This is the key! To preserve the texture and sweetness of the spring onions, mix gently without overmixing.
   🕒 03:06
6. Spread the mixed filling onto a tray and chill in the refrigerator to firm up.
   🕒 03:33
7. Take about 10-15g of the filling per piece and wrap with shumai wrappers 20 pieces. Place the filling on a wrapper, gather towards the center, form into a 'teru teru bozu' (weather doll) shape, and gently press the bottom onto a surface to shape.
   🕒 03:39
8. Line a steamer with parchment paper and arrange the shumai.
   🕒 05:26
9. Steam in a well-steamed steamer for 6-7 minutes until cooked through. Enjoy!
   🕒 05:38