Cha Pao Tsu Recipe

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Cha Pao Tsu Ingredients

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 tbsp soy sauce
1 tbsp dry sherry
1 tsp salt
1/2 tsp sugar
1 tsp sesame seed oil
2 tsp cornstarch,dissolved in
1/4 cup cold water
30 wonton wrappers, 3'' by 3''

A Recipe for
Cha Pao Tsu

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Food Tip
Try basting or searing beef with stock or broth instead of oil.

Cha Pao Tsu

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Cha Pao Tsu 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

Serves: 6

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Cha Pao Tsu Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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