Recipe for Cha Pao Tsu 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1/2 cup Plum sauce (see recipe)
2 lrg Dried Chinese mushrooms
1/2 lb Ground chuck
Oil for deep-frying
1/4 lb Uncooked shrimp, minced
1/4 cup Minced water chestnuts
3 x Scallions, minced
2 tbl Soy sauce
1 tbl Dry sherry
1 tsp Salt
1/2 tsp Sugar
1 tsp Sesame seed oil
2 tsp Cornstarch,dissolved in
1/4 cup Cold water
Instructions:
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.

ANNA KAOS

PITTSBURGH ASPINWALL

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