Finely chop the onion and toss with potato starch. This helps keep the sweet juices in and prevents the filling from falling apart.

Finely chop the bamboo shoots. Add all the seasonings and mix well.

Add the ground pork and mix thoroughly until well combined. This is your meat filling.

Make a circle with your thumb and forefinger, place a shumai wrapper on top, and put some meat filling in the center.

Use a spatula or spoon to press the filling in and flatten the top. Press the wrapper firmly to keep it from coming apart while cooking. Flatten the bottom as well.

Place a green pea on top of each shumai and gently press it in.

If you don't like green peas, you can use corn instead. It looks cute too!

Lightly oil a skillet and arrange the shumai in it. Cook over medium heat until lightly browned on the bottom.

Once the bottoms start to color, add about 1/2 cup water (100ml), cover immediately, and steam.

When the water has mostly evaporated, remove the lid and continue cooking until the bottoms are crispy. Be careful not to burn them by using too high heat.

Done! They’re flavorful as is, but you can also enjoy them with mustard soy sauce if you like.

For melty cheese: Easy Pan-Fried Cheese Shumai
Recipe ID21410408

Also recommended: Easy! 10 Ways to Enjoy Mozuku Vinegar
Recipe ID21600281