RCI-SN.005.0029.001
Gow Gees
Yields about 20 gow gees
Prep40 min
Cook25 min
Total65 min
Servings4
Difficultyadvanced
Ingredients
- 3 unit
- shelled3 ouncesdeveined large shrimp
- [ground [pork3 ounces
- finely chopped bamboo shoots2 tablespoonscanned or fresh
- water chestnuts2 unitfinely chopped, to make 2 tablespoons
- green onions2 unitfinely chopped
- 2 teaspoons
- 1 teaspoon
- red wine or rice vinegar1½ teaspoons
- 1 teaspoon
- 1 teaspoon
- round wonton wrappers20 unit
- vegetable oil for deep-frying4 cupsor as needed
Method
1
Soak the dried mushrooms in hot water for 10 minutes until softened, then drain, squeeze dry, and finely chop to yield about 2 tablespoons.
2
Chop the shrimp into small pieces, then combine with ground pork, chopped mushrooms, bamboo shoots, water chestnuts, green onions, and minced ginger in a mixing bowl.
3
Add sesame oil, red wine vinegar, soy sauce, and granulated sugar to the filling mixture and stir until all ingredients are evenly incorporated.
4
Place about 1 teaspoon of filling in the center of each wonton wrapper and wet the edges lightly with water using a fingertip.
5
Fold the wonton wrapper in half diagonally to form a triangle, then bring the two opposite points together and pinch to seal, forming the characteristic wonton shape.
6
Heat the vegetable oil in a deep pot or wok to 350°F (175°C), using a thermometer to ensure proper temperature for even cooking.
5 minutes
7
Carefully place 4–5 wontons into the hot oil and fry until they turn golden brown and crispy, approximately 2–3 minutes, stirring occasionally for even cooking.
3 minutes
8
Remove the cooked wontons with a slotted spoon and drain on paper towels, then repeat with remaining batches.
9
Serve the gow gees hot with soy sauce, vinegar, or chili oil for dipping.