Step 1

Separate out 1/3 of the shrimp and chop it into chunks that are the size of large peanuts.

Step 2

Mince up the remaining shrimp until you have a rough paste.

Step 3

Slice the cuttlefish into 1/8-inch strips, and then chop up the strips. Next, mince up the chopped cuttlefish until you have a rough paste.

Step 4

For the pork fat, slice it up as thinly as possible. Cut the slices into thin strips, and then mince the strips up into cubes that are about 1/16-inch in diameter.

Step 5

Add the shrimp, cuttlefish, pork fat, scallions, egg white, potato starch, oyster sauce, ginger juice, Shaoxing wine, toasted sesame oil, soy sauce, and white pepper to a bowl and beat the mixture together with your hand until it starts to firm up and get frothy. Cover the bowl and refrigerate for at least 1 hour, preferably overnight.

Step 6

Line a steamer with a layer of lettuce leaves.

Step 7

To shape the Shumai, place a wrapper on the top of your hollowed-out fist, and then use a spoon to press the filling into the center of the wrapper to press it down into the hole you've made with your hand.

Step 8

Turn the Shumai a few times to set the pleats, flatten off the bottom, and then place the dumpling on the lettuce-lined steamer. Leave space between each dumpling and repeat until you've filled up the steamer.

Step 9

Bring a pot of water that will hold your steamer basket to a boil, and then set the covered steamer on top (or inside). Adjust the heat to maintain a steady stream of steam escaping and steam the Shumai for 7-8 minutes.

Step 10

To make the dipping sauce, mix the black vinegar, soy sauce, and ginger together in a bowl.

Step 11

Garnish the Shumai with a small mound of tobiko, and serve with the dipping sauce.