Slice the shumai wrappers into thin shreds and scatter them in a bowl. You can also use gyoza pot sticker wrappers. Gyoza wrappers have a glutenous texture (see the main photo). Shumai wrappers are translucent.
Mince the onion.
Add all the ingredients.
Thoroughly blend together after Step 3.
Put the water in a frying pan and prepare a multi-purpose steamer. If unavailable, substitute with a plate.
Scoop up the filling from Step 4 and drop on shredded shumai wrappers. Wrap in the strips. Form into the size of daifuku rice dumplings; it's easy to make and gives a nice, filling bite.
Arrange the shumai on parchment paper.
Bring the water to a boil in a frying pan and lay the parchment paper and shumai on top of the steamer. They take 12 to 15 minutes to steam.
The juices from the meat will start to boil. Remove from the parchment paper with a spatula and place gently on a serving dish.
Dip in Japanese mustard, soy sauce, ponzu, or other dipping sauce of your choice, and bon appetit!
Photo updated on January 16, 2013.
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Story Behind this Recipe
My uncle, who is a chef, makes these delicious shumai. They're plump and filling, like daifuku rice cakes. I've been experimenting with the recipe since learning how to make them. I recreated a version that can be made with simple ingredients on hand. It's also tasty with shrimp, shiitake, and yamaimo (yam potatoes). They're great snacks for kids or toddlers who are weaning.
The only secret to this recipe is to thoroughly blend the ingredients. Scoop up the filling with a spoon and drop onto the cut wrappers; no need to mold each dumpling. The wrappers are cut up, so all you need to do is cover the filling with them. In fact, it's easier than making gyoza pot stickers or croquettes. It's a pleasurable feeling to huff and puff on the steaming dumplings while munching on them. Since they warm me up, I eat them on rainy or cold days.