Cha Pao Tsu B1
appetizers, beef, chinese, meats
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 tablespoon soy sauce
1 tablespoon dry sherry
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon sesame seed oil
2 teaspoon cornstarch,dissolved in
1/4 cup 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
Yield: 6 servings