Easy Fluffy Shumai (Siumai) Dumplings

• 200 grams Thinly sliced pork, coarsely chopped (offcuts; or use sliced pork)
• 1 medium Onion
• 1 1/2 packets Shumai (siumai) skins
• 1/3 tsp Salt
• 2 tsp Soy sauce
• 1 tsp Sugar
• 1 tbsp Sake
• 1 tsp Sesame oil
• 2 tbsp Katakuriko
• 1 dash Grated ginger

1. 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.
2. Stop when it's still pretty coarse.)
3. When it's about this mixed, it's good!
4. (The photo shows a double batch or 400 g of ground pork.)
5. Cut up the shumai skins.
6. Cut in half, then shred into 5 mm strips and separate the pieces into a bowl.
7. Form balls from the meat mixture with 2 spoons, and put into the bowl with the shumai skins.
8. Roll around to coat with the skin strips.
9. Heat a steamer in the meantime.
10. Oil the bottom of a steamer, and put in the shumai dumplings, leaving space in between.
11. Steam over low to medium heat for about 10 minutes.
12. When the skins turn translucent, they're done.

pork, onion, packets, salt, soy sauce, sugar, sake, sesame oil, katakuriko, ginger

Taken from cookpad.com/us/recipes/188398-easy-fluffy-shumai-siumai-dumplings (may not work)