For the shumai wrappers: 2 1/3 cups all-purpose flour (280 grams), 1 egg, 2/3 cup warm water (160 ml), 1 teaspoon salt.

After making the dough, let it rest for about 15 minutes.

Use a pasta machine to roll the dough into thin sheets.

Use a round cutter to cut out individual shumai wrappers.

To shape the shumai: Place filling in the center, gently squeeze with your thumb and forefinger, then use a spoon to press and shape.

Arrange the shaped shumai in the steamer basket.

Steam the shumai for about 10 minutes until fully cooked.

Pour the special homemade broth over the hot shumai for a warm and delicious finish!