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1) Mince green bean. Add a bit of chicken broth. Add the rest of the skin ingredient and form a dough.
2) Heat up wok and add vegetable oil. Fry beef until fragrant. Drain oil and set aside.
3) Heat up a clean wok and add two tablespoon oil. Fry curry and onion. Add beef, broth, salt, MSG and stir-fry. Thicken with cornstarch solution. Cool in refrigerator.
4) Divide the skin dough in 12 pieces. Wrap around pear meat 3) and knead into pear shape. Place a tea-leaf with stem on the top of each pear.
5) Steam pears 6 to 7 minutes. Brush sesame oil on pears and serve.
