Cha Pao Tsu B1 Recipe
Recipe 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
Recipe Preparation
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
Servings: 6
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Cha Pao Tsu B1 Recipe from the Recipes 4U Cookbook
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