Finely dice the onion and grate the ginger. In a bowl, add the ground pork (I use fattier pork belly, finely ground). Mix in all the filling ingredients except the onion and potato starch. Stir until the mixture turns pale and sticky.

Gently toss the diced onion with the potato starch until the onion is well coated. Add this to the meat mixture from step 1. Mix gently until just combined (do not overmix to avoid drawing out too much moisture from the onion).

Place 1 spoonful of filling in the center of each shumai or wonton wrapper. Hold the wrapper in your hand to form a cup shape, then use the back of a spoon to flatten the top. To freeze: Line a metal tray with plastic wrap, arrange the shumai in a single layer, then transfer to a freezer bag and freeze.

Bring water to a boil in the bottom of a steamer. Arrange the shumai in the steamer basket, cover, and steam over medium-high heat for about 12 to 15 minutes if frozen, or about 10 minutes if not frozen.

Serve with ginger soy sauce and enjoy with hot tea or soup for a delicious meal.

Now you can enjoy a basket of steaming hot shumai at home without going to a dim sum restaurant!