Roughly chop the cabbage.

Finely chop the onion and cut the shumai wrappers into thin strips.

Place the ground pork and all ingredients marked with ★ into a zip-top bag and mix well. Once combined, add the chopped onion and mix again.

Spread the cabbage evenly on the electric griddle, then spread the pork mixture thinly on top.

Scatter the shumai wrapper strips over the pork and top with the edamame for garnish. Add a little water, cover, and steam-cook for 7–10 minutes until done.