Gow Gees
Yield
48 servingsPrep
45 minCook
15 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sweet and sour sauce | |||
| 1 | cup |
water
|
|
| ½ | cup |
white vinegar
|
|
| ½ | cup |
sugar
|
|
| ¼ | cup |
tomato paste
|
|
| 4 | teaspoons |
cornstarch
|
|
| Gow gees | |||
| 1 | ounce |
mushrooms
dried |
|
| 1 | x |
water
boiling |
*
|
| 48 | each |
wonton wrappers
|
*
|
| 2 | ounces |
shrimp
|
|
| 4 | ounces |
pork
uncooked boneless lean |
|
| 3 | each |
scallions, spring or green onions
|
|
| 2 | teaspoons |
soy sauce, tamari
|
|
| ½ | teaspoon |
ginger
pared, grated, fresh |
|
| 1 | clove |
garlic
crushed |
|
| 3 | cups |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sweet and sour sauce | |||
| 237 | ml |
water
|
|
| 118 | ml |
white vinegar
|
|
| 118 | ml |
sugar
|
|
| 59 | ml |
tomato paste
|
|
| 2E+1 | ml |
cornstarch
|
|
| Gow gees | |||
| 28.9 | ml/g |
mushrooms
dried |
|
| 1 | x |
water
boiling |
*
|
| 48 | each |
wonton wrappers
|
*
|
| 57.8 | ml/g |
shrimp
|
|
| 115.6 | ml/g |
pork
uncooked boneless lean |
|
| 3 | each |
scallions, spring or green onions
|
|
| 1E+1 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
ginger
pared, grated, fresh |
|
| 1 | clove |
garlic
crushed |
|
| 7.1E+2 | ml |
vegetable oil
|
|
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.
