Shu Mai

Description
While shu mai are in reality Chinese dim sum, they magically become japanese steamed wontons in this recipe.



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
 * ½ teaspoon Sugar
 * 1½ tablespoons sesame oil
 * 2½ tablespoons cornstarch
 * 2 tablespoons frozen green peas, thawed (about 24)

Optional Dipping Sauce

 * 1½ tablespoons mirin
 * 2 tablespoons soy sauce
 * ½ cup dashi

Directions

 * 1) Stir together ground beef, ginger, green onions, 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.