Japanese steamed wontons. While shu mai are in reality Chinese dim sum, they magically become japanese steamed wontons in this recipe.
- 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
- Stir together ground beef, ginger, green onions, soy sauce, sugar sesame oil and cornstarch in a bowl, until the mixture becomes very sticky.
- Divide mixture into 24 parts.
- Holding tips of index finger and thumb together, place a wonton skin on top and top the skin with a portion of the meat.
- Gently press the meat into the"hole" made by your fingers coming together to get the wrapper to come around the sides of meat.
- Gently flatten the bottom of the shu mai.
- Repeat with the remaining wrappers and meat.
- Place a pea in the center of the meat on each shu mai and top the meat with a thin coating of oil.
- Place shu mai in a steamer basket and steam for 12 – 14 minutes over high heat.
- To prepare dipping sauce, Combine mirin, soy sauce and dashi in a small saucepan; bring to a boil.
- Boil mixture for 1 – 2 minutes then allow to cool.