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Cha Pao Tsu

Cha Pao Tsu recipe image
Cha Pao Tsu, or "meat bombs," are a beloved Chinese appetizer featuring a rich filling of ground beef, shrimp, and water chestnuts wrapped in delicate wonton skins. The filling is seasoned with soy sauce, sherry, and sesame oil, creating a savory-sweet profile that contrasts beautifully with the crisp, fried exterior. The addition of minced water chestnuts provides a delightful crunch against the tender meat and rehydrated Chinese mushrooms. These golden-brown pockets are traditionally served hot alongside a tangy plum sauce for dipping, making them an irresistible treat for gatherings or a satisfying snack. The combination of textures and flavors offers a perfect balance of savory depth and sweet acidity.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 141.7
Description
Cha Pao Tsu, or "meat bombs," are a beloved Chinese appetizer featuring a rich filling of ground beef, shrimp, and water chestnuts wrapped in delicate wonton skins. The filling is seasoned with soy sauce, sherry, and sesame oil, creating a savory-sweet profile that contrasts beautifully with the crisp, fried exterior. The addition of minced water chestnuts provides a delightful crunch against the tender meat and rehydrated Chinese mushrooms. These golden-brown pockets are traditionally served hot alongside a tangy plum sauce for dipping, making them an irresistible treat for gatherings or a satisfying snack. The combination of textures and flavors offers a perfect balance of savory depth and sweet acidity.
Ingredients
  • 1/2 cup PLUM SAUCE (SEE RECIPE)
  • 2 lg DRIED CHINESE MUSHROOMS
  • 1/2 pound GROUND CHUCK
Directions
  1. 1
    Soak the dried Chinese mushrooms in hot water for 20 minutes until soft, then discard the stems and mince the caps.
  2. 2
    In a mixing bowl, combine the minced mushrooms, ground chuck, uncooked shrimp, minced water chestnuts, and minced scallions.
  3. 3
    Add soy sauce, dry sherry, salt, sugar, sesame seed oil, and the dissolved cornstarch to the meat mixture.
  4. 4
    Mix all ingredients thoroughly by hand until well combined and the filling is cohesive.
  5. 5
    Lay out the wonton wrappers and cover them with a damp cloth to prevent drying while you work.
  6. 6
    Place approximately 1 teaspoon of the filling into the center of each wonton wrapper.
  7. 7
    Fold the edges of the wrapper together to form a pouch, pinching the top gently to seal securely.
  8. 8
    Heat oil to 375&# 194;°F (191°C) in a wok or deep-fryer.
  9. 9
    Carefully lower the sealed wontons into the hot oil, frying in batches to avoid overcrowding.
  10. 10
    Deep fry over high heat until the wrappers are golden brown and crispy, turning occasionally for even cooking.
  11. 11
    Remove the fried wontons from the oil and drain on paper towels.
  12. 12
    Serve the Cha Pao Tsu hot alongside plum sauce for dipping.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 141.7kcal
% Daily Value *
Total Fat 7.6g12%
Saturated Fat 2.0g10%
Cholesterol 45.4mg16%
Sodium 40.3mg2%
Total Carbohydrate 4.9g2%
Dietary Fiber 0.9g4%
Sugars 4.0g
Protein 13.7g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cha pao tsu, meat bombs, wonton wrappers, deep fried, chinese appetizer, beef filling, shrimp, water chestnuts, dried mushrooms, plum sauce, crispy, appetizer, party food, asian cuisine, stir fry, snack, comfort food, homemade, traditional
Read it online: https://www.chefs-mate.com/recipe/cha-pao-tsu/