Finely chop the onion into slightly larger pieces and coat with potato starch.

In a bowl, mix the onion with the ground pork and all remaining seasonings. Knead well, then let it rest in the refrigerator.

Prepare a steamer and start making the shumai. Form a circle with your thumb and index finger, and place a wrapper on top.

Fill generously with the mixture and press it in. Fold the excess wrapper over the meat to avoid a rough texture.

Place the shumai on a perforated cooking sheet. Leave space between them as they will expand slightly.

Steam for about 15 minutes until done. If possible, cover the lid with a cloth to prevent water droplets from falling. Sorry, the image is different.

Open the steamer to reveal fluffy shumai.

Plate them up and enjoy! In our house, we eat them with just mustard.