Cha pao tsu
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | PLUM SAUCE (SEE RECIPE) |
| 2 | larges | DRIED CHINESE MUSHROOMS |
| ½ | pounds | GROUND CHUCK |
| OIL FOR DEEP-FRYING | ||
| ¼ | pounds | UNCOOKED SHRIMP, MINCED |
| ¼ | cup | MINCED WATER CHESTNUTS |
| 3 | SCALLIONS, MINCED | |
| 2 | tablespoons | SOY SAUCE |
| 1 | tablespoon | DRY SHERRY |
| 1 | teaspoon | SALT |
| ½ | teaspoon | SUGAR |
| 1 | teaspoon | SESAME SEED OIL |
| 2 | teaspoons | CORNSTARCH,DISSOLVED IN |
| ¼ | cup | COLD WATER |
| 30 | WONTON WRAPPERS, 3'' BY 3'' | |
Directions
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