Cha Pao Tsu B1 Recipe


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Cha Pao Tsu B1 Recipe : Recipes 4U

 

Cha Pao Tsu B1 Recipe

Recipe Ingredients

1/2 cup plum sauce (see recipe)
2 large dried chinese mushrooms
1/2 lb ground chuck
1 oil for deep-frying
1/4 lb uncooked shrimp, minced
1/4 cup minced water chestnuts
3 scallions, minced
2 tbsp soy sauce
1 tbsp dry sherry
1 tsp salt
1/2 tsp sugar
1 tsp sesame seed oil
2 tsp cornstarch, dissolved in...
1/4 cup cold water
30 wonton wrappers, 3 by 3

Recipe Preparation

Prepare Plum Sauce.

Soak mushrooms in hot water 20 minutes, then discard stems and mince
caps. Combine mushrooms, beef, shrimp, water chestnuts, scallions,
soy sauce, dry sherry salt, sugar, sesame seed oil and dissolved
cornstarch in mixing bowl and mix well. Cover wonton wrappers with
damp cloth to keep moist. place 1 tsp. filling in center of each
wrapper. Fold edges together to form a pouch and seal by giving a
slight pinch at top. Heat 4" oil to 375F in wok or deep-fryer. Deep
fry meat savories over high heat until golden brown. Drain. Serve
with hot Plum Sauce.

Temperature(s): HOT Effort: AVERAGE Time: 01:00 Source: ANNA KAO'S
Comments: PITTSBURGH ASPINWALL

 

 

Servings: 6

 

 

 

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Cha Pao Tsu B1 Recipe from the Recipes 4U Cookbook

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This Cha Pao Tsu B1 Recipe is one of our Asian Recipes, which come from visitor submissions and public domain sources. Of course, as there are over 50,000 recipes in our cookbook it would be a massive culinary exercise to prepare and test every single recipe, so please take care, and double check everything and use common sense. If you spot any thing that looks wrong, let us know.


 

Cha Pao Tsu B1 Recipe

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