Bamboo Shoot Shumai

Name: Bamboo Shoot Shumai
Yield: Serves 2 servings
Ingredients: 8.8 oz (250 g) ground pork; 1/4 fresh onion; 1.8 oz (50 g) bamboo shoot; 1/2 teaspoon salt; 1 tablespoon potato starch (or cornstarch); 20 shumai wrappers; 1 tablespoon sake (A); 1 teaspoon soy sauce (A); 1 teaspoon oyster sauce (A); 1 teaspoon sugar (A); Pinch black pepper (A); 1 teaspoon sesame oil (A)

クロのキッチンメモ @cook_40065108

I made shumai with seasonal bamboo shoots and fresh onions for a sweet flavor and crunchy texture. They're well-seasoned, so they're delicious as is.
Recipe background:
I added seasonal vegetables to the shumai recipe my mother taught me, giving it my own twist.

クロのキッチンメモ @cook_40065108

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Ingredients

Serves 2 servings

8.8 oz (250 g)ground pork
1/4fresh onion
1.8 oz (50 g)bamboo shoot
1/2 teaspoonsalt
1 tablespoonpotato starch (or cornstarch)
20shumai wrappers
1 tablespoonsake (A)
1 teaspoonsoy sauce (A)
1 teaspoonoyster sauce (A)
1 teaspoonsugar (A)
Pinchblack pepper (A)
1 teaspoonsesame oil (A)

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Steps

1

Finely chop the bamboo shoot. Finely chop the fresh onion and toss it with the potato starch (or cornstarch).
2

Add the salt to the ground pork and knead well until sticky. Add all the (A) seasonings and mix thoroughly.
3

Add the chopped bamboo shoot and onion mixture to the pork and mix well.
4

Divide the mixture into 20 portions. Wrap each portion with a shumai wrapper (trim the corners off the wrappers first).
5

Place the shumai in a steamer with boiling water and steam over high heat for 7–8 minutes.