Shu Mai (japanese Steamed Wontons)

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 24 round wonton skins
• 10 ounces lean ground beef
• 2 tablespoons grated fresh ginger
• 2 tablespoons finely chopped green onions
• 1 tablespoon soy sauce
• 1/2 teaspoon sugar
• 1 1/2 tablespoons sesame oil
• 2 1/2 tablespoons cornstarch
• 2 tablespoons frozen green peas, thawed (about 24)
• 1 1/2 tablespoons mirin
• 2 tablespoons soy sauce
• 1/2 cup dashi

Recipe

• 1 stir together ground beef, ginger, green onion, soy sauce, sugar sesame oil and cornstarch in a bowl, until the mixture becomes very sticky.
• 2 divide mixture into 24 parts.
• 3 holding tips of index finger and thumb together, place a wonton skin on top and top the skin with a portion of the meat.
• 4 gently press the meat into the"hole" made by your fingers coming together to get the wrapper to come around the sides of meat.
• 5 gently flatten the bottom of the shu mai.
• 6 repeat with the remaining wrappers and meat.
• 7 place a pea in the center of the meat on each shu mai and top the meat with a thin coating of oil.
• 8 place shu mai in a steamer basket and steam for 12-14 minutes over high heat.
• 9 to prepare dipping sauce, combine mirin, soy sauce and dashi in a small saucepan; bring to a boil.
• 10 boil mixture for 1-2 minutes then allow to cool.