Steps

1. Grate 400g of onions.
   🕒 01:35
2. Place the grated onions in a sieve and drain any excess liquid. Then, wrap them in paper towels and squeeze firmly. **(Key Tip!)** Thoroughly draining the water eliminates the raw onion smell and brings out its sweetness.
   🕒 01:47
3. In a bowl, add 200g of ground pork, then mix in 1 tsp of salt, 1 tsp of soy sauce, and 2 tsp of oyster sauce. Knead well. **(Key Tip!)** Adding seasonings with salt first helps the meat bind better.
   🕒 02:47
4. Once the meat starts to firm up, add about half of the beaten 1 egg and knead well.
   🕒 03:37
5. When the meat has tightened further, add the remaining beaten egg and mix thoroughly.
   🕒 04:11
6. After the egg is incorporated, add 2 tbsp of grated ginger and 2 tsp of sugar and mix.
   🕒 04:30
7. Add the drained onions and gently mix them into the filling.
   🕒 04:49
8. Add 4 tbsp of potato starch in two batches, mixing well after each addition.
   🕒 05:21
9. Finally, mix in 2 tsp of sesame oil to create the shumai filling.
   🕒 05:47
10. Spread the prepared shumai filling onto a tray. Place this tray over a larger tray filled with ice, or chill in the refrigerator. **(Key Tip!)** Chilling the filling solidifies the pork fat, making it easier to shape.
    🕒 06:13
11. Use the chilled shumai filling to wrap 20 shumai wrappers. Shape the filling into a ball in your hand, place it on a wrapper, and then gently press and twist to seal, forming a 'teru teru bozu' (a traditional Japanese doll) shape.
    🕒 07:27
12. Arrange the shumai in a steamer basket over boiling water. Cover and steam for 8-9 minutes.
    🕒 09:18
13. Once steamed, transfer to a serving dish and enjoy. Serve with mustard or soy sauce to your preference.
    🕒 10:00