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Title: Cha Pao Tsu B1
Categories: Beef Chinese Meat Appetizer
Yield: 6 Servings

1/2cPLUM SAUCE (SEE RECIPE)
2lgDRIED CHINESE MUSHROOMS
1/2lbGROUND CHUCK
  OIL FOR DEEP-FRYING
1/4lbUNCOOKED SHRIMP, MINCED
1/4cMINCED WATER CHESTNUTS
3 SCALLIONS, MINCED
2tbSOY SAUCE
1tbDRY SHERRY
1tsSALT
1/2tsSUGAR
1tsSESAME SEED OIL
2tsCORNSTARCH,DISSOLVED IN
1/4cCOLD WATER
30 WONTON WRAPPERS, 3'' BY 3''

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

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