Cha Pao Tsu

Recipe Ingredients

1/2 cup	118ml	Plum sauce - (see recipe)
2 cups	474ml	Dried Chinese mushrooms (large)
1/2 lb	227g / 8oz	Ground chuck
		Oil for deep-frying
1/4 lb	113g / 4oz	Uncooked shrimp - minced
1/4 cup	23g / 0.8oz	Minced water chestnuts
3		Scallions - minced
2 tablespoons	30ml	Soy sauce
1 tablespoon	15ml	Dry sherry
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Sugar
1 teaspoon	5ml	Sesame seed oil
2 teaspoons	10ml	Cornstarch - dissolved in
1/4 cup	59ml	Cold water
30		Wonton wrappers - 3" by 3"

Recipe Instructions

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 inches oil to 375F in wok or deep-fryer. Deep fry meat savories over high heat until golden brown. Drain.

Serve with hot Plum Sauce.

Source:
ANNA KAO'S Comments: PITTSBURGH ASPINWALL

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