Steps

1. Roughly chop 1 onion (approx. 200g). Mince it coarsely using a food chopper or similar tool. Key Tip: Over-processing will ruin the texture, so aim for pieces that seem slightly too large. Cutting with a knife preserves a cleaner cut surface and better texture.
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2. Place the minced onion in a ziplock bag and add 40g of potato starch. Shake well to coat evenly. Key Tip: Coating the onion with potato starch improves its adhesion to the meat, enhances its water retention, and helps maintain a crisp texture.
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3. In a small bowl, grate 15g of ginger. Add 1 tsp (5g) salt, 1 tbsp sugar, 2 tsp soy sauce, 1 tbsp cooking sake (rice wine), and approx. 10 shakes of black pepper. Mix lightly. Key Tip: Mixing these in advance will make the cooking process smoother. Stir gently to prevent settling.
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4. In a large bowl, prepare 200g of ground pork and 200g of pork loin for tonkatsu. Key Tip: You can substitute thinly sliced pork for the loin, but loin cut will create a meatier texture and a more authentic finish.
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5. Cut the pork loin into strips, then turn them on their side and dice them. Key Tip: Adding diced meat allows you to enjoy a meatier texture and a more authentic taste.
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6. Add the ground pork, diced pork loin, and the mixed seasonings from Step 3 to the bowl. Knead thoroughly until the mixture turns white and sticky. Key Tip: Kneading develops stickiness in the meat, improving its water retention and binding everything together.
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7. Gently incorporate the onion (coated with potato starch from Step 2) into the sticky meat mixture. Mix gently without crushing the onions. Key Tip: Crushing the onions can release excess moisture, so mix them in gently, aiming to distribute them evenly throughout the mixture.
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8. Transfer the finished meat mixture to a ziplock bag and press out as much air as possible. Key Tip: This makes it easier to portion the meat mixture later. If you don't have a ziplock bag, you can leave it in the bowl. Keep the meat mixture chilled in the refrigerator until you're ready to wrap.
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9. For steaming in a frying pan, line a heat-resistant plate with parchment paper. For steaming in a bamboo steamer, line the steamer basket with parchment paper. Prepare 2-3 leaves of lettuce by washing them, and loosen 30 shumai wrappers. Key Tip: Lining with lettuce prevents the shumai from sticking together and adds a crisp texture. Loosening the wrappers beforehand makes the process smoother.
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10. Wipe down your work surface with a damp cloth, then lay plastic wrap over it to create a wrapping area. Key Tip: The plastic wrap adheres well, allowing you to wrap many at once and work efficiently.
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11. Remove the meat mixture from the refrigerator. Snip off just the tip of the ziplock bag. Key Tip: Cutting too much will cause too much filling to come out at once, so it's best to start with a small opening.
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12. Squeeze the meat mixture from the ziplock bag like a piping bag, portioning it onto the shumai wrappers with some space in between. Key Tip: Squeezing directly from above to create height makes it easier to form the shape. Divide the mixture into approximately 30 portions.
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13. Place another shumai wrapper on top of the meat mixture that's already on a wrapper. Key Tip: Using the pre-loosened wrappers makes it easier to spread them even if your hands are a bit messy.
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14. Gently rotate the sides of the meat mixture covered with the wrapper, forming the shumai shape. Lightly press the bottom to create a flat base.
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15. Arrange the formed shumai on a plate. Place small pieces of torn lettuce alongside them. Key Tip: Placing the lettuce first will allow you to work more smoothly.
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16. In a deep frying pan, add 1L of water. Place a cloth and a heat-resistant dish inside. Pour in enough water to act as a weight, preventing the dish from shifting. Key Tip: Use the cloth to prevent scratches on the frying pan.
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17. Heat the frying pan over medium heat. Once boiling, reduce to medium-low heat and place the plate with the shumai on top.
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18. Cover with a lid, ensuring it doesn't touch the pot, and steam for 12 minutes. The steaming time is the same if using a bamboo steamer. Key Tip: Steaming with a bamboo steamer results in plump, moist, and juicy shumai, so it's recommended if you have one.
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19. Plate the steamed shumai and serve with mustard on the side, if desired. Completion.
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20. For freezing, line a tray with a damp paper towel and plastic wrap. Arrange the shumai with space between them so they don't stick, then cover with plastic wrap and freeze.
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21. To thaw, place a damp paper towel and parchment paper on a plate. Arrange the frozen shumai on top. Cover with plastic wrap and microwave for about 5 minutes. If any parts are still cold, microwave for an additional 2 minutes. Key Tip: Letting the shumai rest for the same amount of time you microwaved them allows the wrappers to stay tender and taste freshly made.
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