In a bowl, mix the ground meat with the chopped vegetables, garlic, ginger, soy sauce, water, and sesame oil until uniform.

Take the gyoza wrappers, one at a time, and spread the meat mixture evenly across the surface. Gradually fold the edges upwards to form a cup or flower shape filled with meat. If any edges remain empty, fill them with more meat as needed. The shumai should be tightly packed with meat.

Bring water to a boil in a steamer pot and steam the shumai for 7-8 minutes. Serve with soy sauce, chili oil, and chopped green onion.