Simple pork shumai dumplings are so easy to make and taste so good that I always have hard time stop eating. The meat becomes so juicy, and with the dipping sauce (combination of soy sauce and rice vinegar) and a little dab of karashi (Japanese mustard), the flavors explode in the mouth. You can make the filling a few hours in advance, and just wrap in wonton skins right before steaming, so the wontons won’t get too wet and sticky. Very thin wontons skins are my choice and they are normally available at Japanese markets. Karashi is very hot, so if you are not familiar with it, try a tiny amount first to see how much you can handle.