Cha Pao Tsu Recipe


Deep fried wontons with mushroom, beef, shrimp and water chestnut filling.

Step 1

Prepare Plum Sauce.

Step 2

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.

Step 3

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.

Step 4

Heat 4" oil to 375F in wok or deep-fryer. Deep fry meat savories over high heat until golden brown. Drain.

Step 5

Serve with hot Plum Sauce.

Things You'll Need

  • 1/2c Plum sauce (see recipe Plum Barbecue Sauce )
  • 2lg Dried chinese mushrooms
  • 1/2lb Ground chuck
  • Oil for deep-frying
  • 1/4lb Uncooked shrimp, minced
  • 1/4c Minced water chestnuts
  • 3 Scallions, minced
  • 2tb Soy sauce
  • 1tb Dry sherry
  • 1ts Salt
  • 1/2ts Sugar
  • 1ts Sesame seed oil
  • 2ts Cornstarch; dissolved in 1/4 cup of cold water
  • 30 Wonton wrappers

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