Bursting with Edamame! Shumai Dumplings with Wings

• 300 grams Thinly sliced pork scraps (or ground meat)
• 1/4 Onion
• 1 piece Ginger
• 1 tbsp Oyster sauce
• 1 tbsp Sesame oil
• 2 tsp Katakuriko
• 1 dash Salt and pepper
• 1 packet Shumai skins
• 1 Thin omelet
• 1 Katakuriko slurry

1. Place the ginger, onion, pork and flavoring ingredients into a food processor in that order.
2. Blend everything together.
3. If using ground pork, mince the ginger and onion before adding to the processor.
4. Remove the edamame from the shells and also remove the thin inner skin.
5. Add to Step 1.
6. Thinly slice the shumai skins.
7. Finely slice the thin omelet and combine with Step 3.
8. For 20 round balls from the Step 2 mixture and coat with Step 4.
9. Since the coating will fall off easily, squeeze them to make it stick better.
10. Place them on a rack and brush the tops with katakuriko slurry.
11. Steam for 15 minutes in a steamer.
12. Optionally enjoy with spicy mustard soy sauce, ponzu sauce, etc.

pork scraps, onion, ginger, oyster sauce, sesame oil, katakuriko, salt, skins, omelet, slurry

Taken from cookpad.com/us/recipes/188354-bursting-with-edamame-shumai-dumplings-with-wings (may not work)