Gow Gees
Submitted by Maira
Gow gees are crispy fried Chinese dumplings filled with pork, shrimp, dried mushrooms, and scallions. Served with classic homemade sweet and sour sauce. Makes 48 for a crowd.
YIELD
48 servingsPREP
45 minCOOK
15 minREADY
1 hrsGow gees are the deep-fried cousin of steamed dumplings, and they’re impossible to stop eating. The filling is a finely chopped mix of pork, shrimp, rehydrated dried mushrooms, and scallions, perfumed with fresh ginger, garlic, and a splash of soy. The combination of meat and seafood is what gives the filling its distinctive Chinese restaurant character.
Wonton wrappers cut into circles fold around small spoonfuls of filling and crimp shut into half-moons. A quick fry at 375°F (190°C) for 2 to 3 minutes turns them golden and crackling, and a homemade tomato-tinted sweet and sour sauce ties it all together.
Pro Tips
- Don’t overfill the wrappers. A level teaspoon is plenty. Overstuffed gow gees burst open in the hot oil and dump filling everywhere.
- Brush the wrapper edges with water and press firmly to seal. Air pockets cause them to puff and burst during frying.
- Keep the oil temperature steady at 375°F (190°C). Below 350°F (175°C) and the wrappers absorb grease; above 400°F (205°C) and they brown before the filling cooks through.
- Cover the cut wrappers with plastic wrap as you work. They dry out within minutes and will crack when you try to fold them.
Variations
- Substitute fresh shiitake or cremini mushrooms (sauteed and cooled) if dried mushrooms aren’t available.
- Steam the gow gees instead of frying for 8 to 10 minutes for a lighter, classic dim sum-style preparation.
- Add 1 teaspoon of sesame oil and a splash of Shaoxing wine to the filling for deeper Chinese flavor.
Ingredients
Directions
For Sauce: 1. Combine water, vinegar, sugar, tomato paste and cornstarch in small saucepan. Cook over medium heat, stirring constantly, until sauce boils. Boil and stir 1 minute. . Keep sauce warm.
For Gow Gees: 2. Place mushrooms in bowl and cover with boiling water. Let stand 30 minutes. Drain and squeeze out excess water.
Cut wonton wrappers into circles using 3-inch (8 cm) biscuit or cookie cutter. Cover wrappers with plastic wrap to avoid excessive drying.
Remove shells and back veins from shrimp. Finely chop shrimp, pork, onions and mushrooms with cleaver, sharp knife or food processor. Transfer chopped foods to large bowl. Add soy sauce, ginger and garlic. Mix well.
Place level teaspoon (5 mL) pork mixture onto center of each wonton circle. Brush edges with water. Fold circles in half over filling, pressing edges firmly together to seal.
Heat vegetable oil in wok over high heat until it reaches 375℉ (190℃) F (190 C). Fry 8 to 10 gow gees at a time in hot oil until golden, 2 to 3 minutes. Drain on absorbent paper. Serve with Sweet and Sour Sauce.
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