MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05

     Title: Cha Pao Tsu
Categories: Chinese, Dumplings
     Yield: 6 Servings

   1/2 c  Plum sauce (see recipe)
     2 lg Dried chinese mushrooms
   1/2 lb Ground chuck
          Oil; for deep-frying
   1/4 lb Uncooked shrimp; minced
   1/4 c  Water chestnuts; minced
     3    Scallions; minced
     2 tb Soy sauce
     1 tb Dry sherry
     1 ts Salt
   1/2 ts Sugar
     1 ts Sesame seed oil
     2 ts Corn starch; dissolved in:
   1/4 c  Water; cold
    30    Wonton wrappers (3x3")

 Total time: 1 hour

 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 corn starch in mixing bowl and mix well. Cover
 wonton wrappers with damp cloth to keep moist. Place 1 ts 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 375 F in wok or
 deep-fryer. Deep fry meat savories over high heat until golden brown.
 Drain. Serve with hot Plum Sauce.

 Recipe by Anna Kao's

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