Beef And Ginger Shao Mai

• 12 ounces ground beef
• 1/2 cup minced drained water chestnut
• 2 tablespoons minced fresh cilantro
• 1 tablespoon soy sauce
• 1 teaspoon soy sauce
• 1 tablespoon minced orange peel
• 2 teaspoons peeled minced fresh ginger
• 2 teaspoons cornstarch
• 1/2 teaspoon sugar
• 1/2 teaspoon oriental sesame oil
• 1 pinch salt
• 24 wonton wrappers

1. Combine all ingredients except won ton wrappers in large bowl; let stand 20 minutes to blend flavors.
2. Place 2 teaspoons filling in center of each won ton wrapper.
3. Pull edges up around filling, pleating slightly and pressing in below top of filling to form purse shapes.
4. Tap lightly on work surface to flatten bottoms.
5. (Can be prepared 2 weeks ahead. Freeze on baking sheet until firm. Transfer to plastic bags and freeze.Thaw before steaming.).
6. Lightly oil vegetable steamer.
7. Add 2 inches water to saucepan and bring to boil.
8. Arrange shao mai in steamer, spacing slightly.
9. Place steamer on saucepan; cover and steam until filling is firm, about 15 minutes.
10. (Can be prepared 2 hours ahead. Cover and refrigerate. Resteam until warmed through, about 4 minutes.
11. Serve hot.

ground beef, water chestnut, fresh cilantro, soy sauce, soy sauce, orange peel, fresh ginger, cornstarch, sugar, oriental sesame oil, salt, wonton wrappers

Taken from www.food.com/recipe/beef-and-ginger-shao-mai-369599 (may not work)