"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chu Po Po Recipe

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This recipe for Chu Po Po, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Swann Goodrich
Added: Saturday, June 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Won ton wraps
1 lb. ground pork, beef mixture
1 large head celery cabbage
1 minced onion
1/2 c. chives chopped
4 T. sesame oil
3 T. soy sauce
1 T. salt
1/2 c. chopped ginger
2 minced garlic cloves

Directions:
Directions:
Shred cabbage. Bring 12 c. water to a boil, add cabbage, cover and simmer 10 minutes. Remove cabbage and let cool, saving the water. Place cabbage in strainer and squeeze out all the water. Heat pan, add 1 tablespoon sesame oil, and sauté onion, meat, ginger and garlic. Add 3 tablespoons sesame oil, chives, soy sauce, and salt. Stir 2 minutes. Add to chopped cabbage and mix well. Add a teaspoon of the mixture to each won ton wrap. Add to boiling water that celery cabbage cooked in. Drop 18 dumplings into the boiling water at a time, simmer 6 minutes. Repeat until all are cooked. Dip into a mixture of soy sauce and vinegar to each personal taste.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
all morning
Personal Notes:
Personal Notes:
These dumplings, instead of being boiled may be pan fried until brown on both sides, or steamed 45 minutes. They can be made ahead and frozen. Do not let stick together though.

 

 

 

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