Thinly sliced pork, coarsely chopped (offcuts; or use sliced pork)
Shumai (siumai) skins
1 1/2 packets
A small amount
Put all the ingredients except for the skins in a food processor, and pulse (Don't process too much or the onion will become too watery. Stop when it's still pretty coarse.)
When it's about this mixed, it's good! (The photo shows a double batch or 400 g of ground pork.)
Cut up the shumai skins. Cut in half, then shred into 5 mm strips and separate the pieces into a bowl.
Form balls from the meat mixture with 2 spoons, and put into the bowl with the shumai skins. Roll around to coat with the skin strips.
Heat a steamer in the meantime.
Oil the bottom of a steamer, and put in the shumai dumplings, leaving space in between. Steam over low to medium heat for about 10 minutes. When the skins turn translucent, they're done.
Story Behind this Recipe
This is a recipe my mother taught me.
You can use ground pork mixed in a bowl too. Or, try adding scallops or canned crab. If you line the steamer with Chinese cabbage leaves and put the shumai dumplings on top, the cabbage can be eaten with the dumplings. Leftover shumai skins can be deep fried, and either sprinkled with salt to be eaten as a crunchy snack, or sprinkled on top of shrimp in chili sauce or shrimp in mayonnaise.