Skillet No-Wrap Shumai

Name: Skillet No-Wrap Shumai
Yield: Makes 18–20 pieces
Ingredients: 10.5 oz (300 g) ground pork; 1/2 large or 1 small onion, finely chopped; 2 tablespoons potato starch (about 16 g); 1 tablespoon sugar; 1 tablespoon soy sauce; 1 tablespoon sake (Japanese rice wine); 1 tablespoon sesame oil; 1 teaspoon salt; Grated ginger, to taste; as needed Cabbage,; 1/2 cup plus 1 tablespoon water (about 130 ml); 1 package shumai wrappers

けんぽ @cook_40064388

These shumai are packed with flavor. They're easy to make because you don't have to wrap them.
Recipe background: I experimented with simple ingredients to create delicious shumai without spending too much time.

けんぽ @cook_40064388

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Ingredients

Makes 18–20 pieces

10.5 oz (300 g)ground pork
1/2large or 1 small onion, finely chopped
2 tablespoonspotato starch (about 16 g)
1 tablespoonsugar
1 tablespoonsoy sauce
1 tablespoonsake (Japanese rice wine)
1 tablespoonsesame oil
1 teaspoonsalt
Grated ginger, to taste
as neededCabbage,
1/2 cupplus 1 tablespoon water (about 130 ml)
1 packageshumai wrappers

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Steps

1

Add all the seasonings marked with ✳ to the ground pork and mix well. Once combined, add the chopped onion and potato starch, and mix thoroughly again.
2

Shape the meat mixture into balls. Coat the surface with thinly sliced shumai wrappers.
3

Spread roughly chopped cabbage in a skillet. Arrange the shumai on top of the cabbage.
4

Pour about 1/2 cup plus 1 tablespoon (130 ml) of water around the edge of the skillet.
5

Cover with a lid and cook on high heat. Once it comes to a boil, reduce to medium heat and steam for 10 minutes.