Gather all the ingredients together.
Chop the onion rather coarsely. Grate the ginger.
Put all the ingredients in a bowl, and mix and knead together.
Let the filling rest for about 20 minutes after mixing, then wrap in the skins.
Cook the shumai in any way you like. I like to put them in a frying pan with 2 tablespoons of water, put in the uncooked shumai dumplings, cover with a lid and steam them.
I make extra to stock in the freezer, like so.
Story Behind this Recipe
I aimed for a professional class taste using just simple ingredients. I tried various ingredients like scallops and shiitake mushrooms, but in the end these tasted best just with onions. Everyone loves these when I serve them at parties or put them in picnic bentos.
The biggest key is the ratio of seasonings. The sugar is especially important, so be sure to add it. In addition, use fresh grated ginger, not ginger from a tube. This is essential. I can make satisfying shumai dumplings with just these ingredients, even in America.