Place all filling ingredients except sesame oil into a food processor and blend until sticky and smooth. Add sesame oil and blend again until well combined.

Add your choice of vegetable mix-ins and green onions. Mix well, then freeze until ready to use.

Combine dough ingredients in a bread machine and knead for 15 minutes. Let rest for at least 30 minutes. Use cornstarch to prevent sticking and roll the dough into thin sheets (about wonton wrapper thickness).

Use a cutter to cut out circles about twice the diameter of the filling balls. You can also cut squares with a knife, use a cup or bowl to cut circles, or roll out store-bought wonton or dumpling wrappers thinner for use.

Cut any leftover dough into thin strips.

Use a tablespoon to scoop out the filling and roll into balls (about 1 tablespoon per ball, makes about 18 pieces). Arrange on a baking sheet lined with parchment paper.

Place a dough circle directly over each ball of filling.

Wrap the thin dough strips around the filling balls. For shumai with a dough circle on top, pinch the bottom edge with your fingers to create a skirt, then place in a steam oven.

Steam in a steam oven for 12 minutes, then plate and serve.
You can also steam them in a rice cooker or steamer basket.
Decorate with eyes for a Halloween vibe!

Enjoy as is, or dip in orange vinegar sauce or your favorite dipping sauce.

For the eyes, you can:

1. Take a small piece of dough (about the size of a soybean), color it with activated charcoal powder or black sesame powder, shape it, and stick it on before steaming.

2. Cut out eyes from nori (seaweed) and stick them on after steaming.

3. Stick on black sesame seeds after steaming (but they may look a bit small).

4. For a quick option, use food picks with eyes.