Shumai

Did you use water to seal the edges? It seems there's a huge difference when my sister and I used water to seal the edges closed. The first time I made shumai, I didn't use water and they fell apart as I was getting them out of the steamer. The second time I made them, I used water to seal the edges and came out perfectly.

Just have a small bowl ready to the side to dip your finger in and sorta paint along the edges of the wrapper. I think you're supposed to have the side with the corn starch up, so the starch will adhere to the meat filling.