Shu Mai (Japanese Steamed Wontons)

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)

Optional Dipping Sauce

• 1 1/2 tablespoons mirin
• 2 tablespoons soy sauce
• 1/2 cup dashi

Directions

1. 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. 2

   Divide mixture into 24 parts.

3. 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. 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. 5

   Gently flatten the bottom of the shu mai.

6. 6

   Repeat with the remaining wrappers and meat.

7. 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. 8

   Place shu mai in a steamer basket and steam for 12-14 minutes over high heat.

9. 9

   To prepare dipping sauce, Combine mirin, soy sauce and dashi in a small saucepan; bring to a boil.

10. 10

    Boil mixture for 1-2 minutes then allow to cool.