Cha Pao Tsu 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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