Title: Cha Pao Tsu
Categories: Chinese Dumpling
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 ASPINWALL By David Rhodes on May 8, 1997

previous

next