Ingredients:
- 24 wonton skins
Shumai (gyoza)
- 300 g lean ground beef
- 2 tbsp fresh grated ginger root
- 2 tbsp finely chopped green onion
- 1 tbsp soy sauce
- ½ tsp sugar
- 1½ tbsp sesame oil
- 2½ tbsp corn starch
- 2 tbsp green peas
Procedure:
- Mix ginger root, onion, soy sauce, sugar, sesame oil and corn starch and add the mix to the lean ground beef.
- Stir and mix well until the mixture becomes sticky. Divide into 22-24 fillings and place on the center of the wonton skins.
- Forn the wonton skins into “bowls” with flat bottoms.
- Place a geen pea on the center of the filling. Steam 12-14 minutes over high heat.
- The skins may also be seald in shaped into “half moons”. Deep-fry in oil (180°C) until golden.