Skinless Moist Shumai

• 300 grams Ground pork
• 1 medium Onion
• 3 tbsp Katakuriko
• 2 tsp Grated ginger
• 1 tbsp Soy sauce
• 1 tbsp Sugar
• 2 tbsp Sake
• 2 tbsp Sesame oil
• 1 Salt and pepper
• 1 Katakuriko (to finish)

1. Mince the onion roughly (7-8mm to 1cm) and coat with katakuriko.
2. Combine the ground pork with grated ginger, soy sauce, sugar, sake, sesame oil, salt, and pepper.
3. Mix everything together with your hands.
4. Add the onion coated with katakuriko and mix briskly.
5. Form into balls about 3 cm.
6. Coat the surfaces with katakuriko, and put in the steamer.
7. Steam over high heat for about 12-13 minutes to finish!
8. Serve with Japanese mustard, soy sauce, vinegar and soy sauce, or anything you like!

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

Taken from cookpad.com/us/recipes/174405-skinless-moist-shumai (may not work)