Shumai (Japanese Steamed Pork Dumplings)

Combine the pork, beaten egg, and salt in a bowl.

Knead firmly in one direction for about 3 minutes, until the meat fibers break down and the mixture becomes sticky.

Add the sugar, pepper, oyster sauce, and soy sauce.

Mix for about 1 minute, until the seasonings are absorbed and the filling turns sticky again.

Add the sesame oil, onion, and potato starch, mixing briefly so the onion does not crush.

Divide the filling into ten portions of about 26 g each.

Place one portion of filling in the center of a wrapper.

Use the gap between thumb and fingers to draw the sides into a cylinder, leave the top open, level it, and add one pea.

Arrange the shumai without touching in a paper-lined steamer.

Steam over vigorously boiling water on high heat for 7 minutes until cooked through, turn off the heat, and rest under the lid for 1 minute before serving.