Cha pao tsu b1

Yield: 6 Servings

Ingredients:

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"

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" 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