Mince the onion.

Separate the napa cabbage into leaves and stems.

Place the napa cabbage leaves on a microwave-safe plate, cover with plastic wrap, and microwave at 600W for 3 minutes.

Drain the stems and mince them finely.

In a bowl, mix ground pork, minced onion, minced cabbage stems, and all seasonings until sticky.

Cut the cabbage leaves into long strips and wrap equal portions of the filling to make 10 shumai.

Place the shumai on a heatproof plate and top each with a green pea.

Place the plate in a frying pan and pour water around the edges.