Pork Shumai

Mince the onion finely. Wrap it in paper towels and squeeze hard to remove all the liquid.

Cut the mushrooms into 8 pieces.

In a bowl, knead the ground pork on its own first. Then add half the salt (2.5g) and keep kneading.

Once the pork stiffens, add the remaining salt (2.5g) and keep kneading until the meat lightens in color and becomes very sticky.

Add the squeezed onion and chopped mushrooms and keep kneading. Add the sake and soy sauce and knead until evenly distributed — that's your filling.

Lightly dust one side of each wonton wrapper with flour or starch.

Spoon filling into a wrapper, dampen the edges with a fingertip dipped in water, and shape the filling into the wrapper.

Fill a pot with water, place a tall heatproof bowl in the bottom, and rest a flat heatproof plate on top. Line the plate with parchment paper.

Once the water is boiling, arrange the shumai on the plate, cover, and steam for about 10 minutes.

Plate the steamed shumai and top with grated ginger to taste.