Recipe - Cha Pao Tsu

One half cup Plum sauce (see recipe)
2 lg Dried Chinese mushrooms
One half pound Ground chuck
Oil for deepfrying
One fourth pound Uncooked shrimp; minced
One fourth cup Minced water chestnuts
3 Scallions; minced
2 tablespoon Soy sauce
1 tablespoon Dry sherry
1 teaspoon Salt
One half teaspoon Sugar
1 teaspoon Sesame seed oil
2 teaspoon Cornstarch;dissolved in
One fourth 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 deepfryer. Deep fry meat savories over high
heat until golden brown. Drain. Serve with hot Plum Sauce.

ANNA KAO'S

PITTSBURGH ASPINWALL

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.