Add all the seasonings marked with ✳ to the ground pork and mix well. Once combined, add the chopped onion and potato starch, and mix thoroughly again.

Shape the meat mixture into balls. Coat the surface with thinly sliced shumai wrappers.

Spread roughly chopped cabbage in a skillet. Arrange the shumai on top of the cabbage.

Pour about 1/2 cup plus 1 tablespoon (130 ml) of water around the edge of the skillet.

Cover with a lid and cook on high heat. Once it comes to a boil, reduce to medium heat and steam for 10 minutes.