Steps

1. Chop imitation crab sticks (5 sticks) into 1cm pieces and shred.
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2. Finely chop scallions (1 stalk).
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3. Peel and finely chop new onion (1 large, 250g).
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4. Place the chopped new onion in a microwave-safe container, cover with plastic wrap, and microwave on 600W for 2 minutes.
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5. After microwaving, drain any liquid that has come out of the onion.
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6. Add granulated consommé (1 tsp), salt (a pinch), pepper (a pinch), shredded imitation crab sticks, and chopped scallions to the onion and mix well.
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7. Add potato starch (5 tbsp) and mix until combined. (Key Tip!) If the mixture is too loose and doesn't hold its shape, add more potato starch to adjust.
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8. Line a frying pan with parchment paper and lightly wet your palms with water.
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9. Shape the shumai mixture into balls and place them on the parchment paper. (Key Tip!) If the shumai balls on the parchment paper sag, they will set better if you re-shape them into balls after they have cooled.
   🕒 02:03
10. Pour water into the frying pan under the parchment paper, cover with a lid, and bring to a boil over high heat.
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11. Steam for 8 minutes over low to medium heat.
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12. Once the shumai are translucent, transfer to a plate and serve.
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13. If you find the flavor too light, serve with your favorite dipping sauce. (Key Tip!) If using regular onions instead of new onions, increase the microwave heating time by about 30 seconds and drain any excess liquid before cooking.
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