Boil the Maroni noodles for 3 minutes, then drain in a colander. Once cooled, roughly chop them.

Add the sake and potato starch (for prepping) to the peeled shrimp (with veins removed), rub gently, then rinse under running water. Pat dry with paper towels, then roughly chop the shrimp with a knife.

In a bowl, combine the chopped noodles, shrimp, and all ingredients marked with ◆. Mix well with a spoon until combined.

Divide the mixture into 8 portions. With wet hands, shape each into a dumpling form.

Arrange the dumplings in a steamer and set over medium-high heat.
*If you don’t have a steamer, you can use a skillet with a rack and parchment paper as a substitute.

Once the water is boiling, cover and steam for 3–4 minutes. Serve on a plate with ponzu or soy sauce with vinegar on the side.