1/2 pound ground pork
1/2 teaspoon salt
1 small onion
1/2 tablespoon grated fresh ginger
2 tablespoons potato starch
20 shumai wrappers
1/4 teaspoon pepper
Chop onion well. Put the finely chopped onion and pork in a bowl. Add salt and pepper in the bowl and mix well by hands. Add potato starch and ginger in the meat mixture. Put a spoonful of the meat in the center of a shumai wrapper. Fold the four corners of the wrapper up and make a small ball. Heat a steamer. Steam shumai dumpling on high heat for 15 minutes. Serve sumai with soy sauce and karashi mustard. 4 servings.
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