Title: Cha Pao Tsu B1
Categories: Beef Chinese Meat Appetizer
Yield: 6 Servings
| 1/2 | c | PLUM SAUCE (SEE RECIPE) |
| 2 | lg | DRIED CHINESE MUSHROOMS |
| 1/2 | lb | GROUND CHUCK |
| | | OIL FOR DEEP-FRYING |
| 1/4 | lb | UNCOOKED SHRIMP, MINCED |
| 1/4 | c | MINCED WATER CHESTNUTS |
| 3 | | SCALLIONS, MINCED |
| 2 | tb | SOY SAUCE |
| 1 | tb | DRY SHERRY |
| 1 | ts | SALT |
| 1/2 | ts | SUGAR |
| 1 | ts | SESAME SEED OIL |
| 2 | ts | CORNSTARCH,DISSOLVED IN |
| 1/4 | c | COLD 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
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