Shumai, Shanghai style, contains sticky rice, meat, soy sauce and green scallion.
Soak sticky rice for at least 3 hours. Steam Rice in strainer for 15 minutes. Let cool.
Cut pork into small pieces and marinate with 1 tablespoon of soy sauce, corn starch, and rice wine. Cut salty pork into small pieces.
When rice is completely cool down, mix with meat, green scallion. Add remaining soy sauce, sugar, sesame oil, and salt to taste.
Place 1 heaping tablespoonful of filling on the wrapper, fold the wrapper and squeeze at 1/3 from the top
Steam for 15 minutes
Soy sauce, sugar, salt, etc are not exact measurement. They are for reference only, use to personal taste.