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  MINCED WATER CHESTNUTS
       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 CORNSTARCH,DISSOLVED IN
     1/4 c  COLD WATER
      30    WONTON WRAPPERS, 3'' BY 3''
  
   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
  
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