Cha Pao Tsu Recipe

• 1/2 c. plum sauce
• 2 dry chinese mushrooms
• 1/2 lb grnd chuck
• oil for deep-frying
• 1/4 lb uncooked shrimp, chopped
• 1/4 c. chopped water chestnuts
• 3 scallions, chopped
• 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 c. cool water
• 30 wonton wrappers, 3" by 3"

1. Prepare Plum Sauce.
2. Soak mushrooms in warm water 20 min, then throw away stems and mince caps.
3. 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.
4. Cover wonton wrappers with damp cloth to keep moist.
5. Place 1 teaspoon filling in center of each wrapper.
6. Fold edges together to create a pouch and seal by giving a slight healthy pinch at top.
7. Heat 4" oil to 375

plum sauce, chinese mushrooms, chuck, oil, shrimp, water chestnuts, scallions, soy sauce, sherry, salt, sugar, sesame seed oil, cornstarch, water, wonton wrappers

Taken from cookeatshare.com/recipes/cha-pao-tsu-13457 (may not work)