Steps

1. Finely chop the onion and squeeze out excess water. [Pro Tip!] Chopping it finely ensures a good texture and delicious result.
   🕒 03:19
2. In a bowl, add 50g onion and 1 tbsp potato starch, coating the onion completely. [Pro Tip!] Coating the onion with potato starch locks in its moisture, keeping it succulent.
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3. Roughly pound the pork loin to retain its texture.
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4. Add 140g ground pork and 160g roughly pounded pork loin to the bowl. [Pro Tip!] Using cold ground pork and pork loin directly from the refrigerator helps prevent juices from escaping during cooking.
   🕒 04:42
5. Add 2/3 tsp salt, 1 tbsp oyster sauce, 1 tsp sugar, 15g grated ginger, black pepper to taste, and 5 dashes Aji-no-moto. Mix and knead thoroughly until sticky. [Pro Tip!] A key to shumai is using plenty of ginger and no garlic. Adding Aji-no-moto enhances the meat's inosinate, creating a deeper flavor.
   🕒 05:14
6. Place a good amount of the meat mixture onto a shumai wrapper and wrap it into a stick shape. [Pro Tip!] Wrapping fried shumai into a stick shape increases the surface area for browning, resulting in a crispy and fragrant finish. Lightly flattening them after wrapping makes them even easier to fry.
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7. Heat a frying pan over medium heat with a generous amount of oil. Arrange the wrapped shumai in a single layer and fry until golden brown. [Pro Tip!] Using plenty of oil helps prevent sticking.
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8. Once the shumai are crispy and browned all over, pour the potato starch slurry (made by mixing 60cc water with 1 tsp potato starch) around the edges.
   🕒 10:30
9. Cover with a lid and steam-fry for about 4-5 minutes until the liquid evaporates.
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10. Once you hear a crackling sound, turn off the heat and plate the shumai.
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