Peel and roughly chop the lotus root, then soak in water and drain. Mince the onion and ginger. Cut the shumai wrappers into thin strips (2-3mm).

Defrost the squid and chop it roughly, then pound with a knife until sticky.

Combine the lotus root, onion, ginger, squid, and ☆ seasoning mix in a plastic bag. Knead well and cut a 1cm opening at the tip of the bag.

Squeeze 1/16 of the filling onto a frying pan, top evenly with shumai wrapper strips, drizzle sesame oil, and add 3 tbsp water. Cover and steam over medium heat until boiling, then reduce to low heat and steam for 6-7 minutes.