Shumai with Hanpen Fish Cake

Name: Shumai with Hanpen Fish Cake
Yield: Makes about 30 shumai
Ingredients: 14 oz (400 g) ground pork; 1 small onion, finely chopped; 5 tablespoons potato starch (about 40 g); 1 large sheet hanpen fish cake; 1 1/2 teaspoons sugar; 1 tablespoon soy sauce; 1 1/2 teaspoons chicken bouillon powder; 1/2 teaspoon salt; 2 tablespoons sesame oil; 1 package shumai wrappers

noyure @cook_40220020

With hanpen added! It makes these shumai extra tasty and gives them a softer texture.
Recipe background:
My daughters love shumai! I used to make them with shrimp, but shrimp has gotten expensive... So I tried adding hanpen fish cake instead, and it turned out delicious!

noyure @cook_40220020

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Ingredients

Makes about 30 shumai

14 oz (400 g)ground pork
1small onion, finely chopped
5 tablespoonspotato starch (about 40 g)
1large sheet hanpen fish cake
1 1/2 teaspoonssugar
1 tablespoonsoy sauce
1 1/2 teaspoonschicken bouillon powder
1/2 teaspoonsalt
2 tablespoonssesame oil
1 packageshumai wrappers

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Steps

1

Toss the chopped onion with the potato starch, then add the remaining ingredients and mix well.
2

Divide the filling into about 6 portions, then wrap each portion into 5 shumai (for a total of about 30 pieces).
3

Place a portion of filling onto a wrapper, then shape by pressing it into a ring made with your thumb and index finger.
4

Steam for 8 minutes in a steamer with boiling water (line with parchment paper if you like). You can also pan-fry them like potstickers if you prefer.
5

The three shumai in the front left of the photo are extra large! I actually prefer them bigger. If you want to make them large, use 1.5 times the filling per piece and steam for 10 minutes.