Steps

1. Finely chop 2 shiitake mushrooms after removing the stems.
   🕒 01:01
2. Finely chop 10cm green onion.
   🕒 01:09
3. In a plastic bag, combine 100g ground pork, 100g tofu, 1 tbsp potato starch, 1 tsp chicken stock powder, a pinch of salt, and a pinch of pepper. Knead until sticky.
   🕒 01:15
4. Add the chopped shiitake mushrooms from Step 1 and the chopped green onion from Step 2 to the bag. Close the bag and mix thoroughly.
   🕒 01:34
5. Cut 5 imitation crab sticks into 3 equal lengths. Gently shred them with the side of a knife.
   🕒 01:44
6. Prepare a thick plate (approx. 22-24cm in diameter) and line it with about 2 leaves of lettuce or other leafy greens. (Tip: You can also use cabbage, napa cabbage, or parchment paper.)
   🕒 01:54
7. Cut 3 rice paper wrappers into 4 equal pieces each.
   🕒 02:18
8. Dip one piece of rice paper in water and place it on a flat surface. Spread the shredded imitation crab sticks in the center.
   🕒 02:29
9. Cut off a corner of the plastic bag containing the mixture from Step 4 and pipe the mixture onto the imitation crab sticks.
   🕒 02:34
10. Fold the edges of the rice paper to enclose the filling, and place the Shumai seam-side down on the plate prepared in Step 6. (Tip: Leave space between the Shumai and line the bottom with vegetables to prevent sticking and make them easier to remove. Placing them with the thicker seam side down helps them hold their shape and prevents tearing.)
    🕒 02:45
11. Place a small plate inside a deep frying pan, and then place the plate with the Shumai on top of the small plate.
    🕒 03:15
12. Pour water into the frying pan around the plate, being careful not to get water on the Shumai themselves.
    🕒 03:20
13. Cover with a lid, bring to high heat, and once boiling, reduce to medium-low heat and steam for 8 minutes.
    🕒 03:26
14. Turn off the heat and carefully remove the plate to avoid burns.
    🕒 03:53
15. Serve with ponzu sauce or vinegar soy sauce, if desired.
    🕒 04:06