This is a recipe I created for my husband while he's working overtime.
Since meat-wrapped onigiri get your hands sticky and may not last until evening in a lunch box, I figured if the meat is tucked inside, it would be easier to eat.

It's tasty when the shaomai is thoroughly coated in the sauce, and when the sauce is blended into the rice.
Adjust the size of the rice ball according to the size of the shaomai. Mold them into any shape you desire. For 1 onigiri. Recipe by Marrietty