Gow Gees (China)

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Sweet and Sour Sauce

  • 1 cup water
  • 1/2 cup white vinegar
  • 1/2 cup granulated sugar
  • 1/4 cup tomato paste
  • 4 teaspoons cornstarch

Gow Gees

  • 1 ounce dried mushrooms
  • Boiling water
  • 48 wonton wrappers ginger root
  • 2 ounces shrimp
  • 4 ounces uncooked boneless lean pork
  • 3 scallions
  • 2 teaspoons soy sauce
  • 1/2 teaspoon grated pared fresh ginger root
  • 1 small clove garlic, crushed
  • 3 cups vegetable oil


  1. Sweet and Sour Sauce: Combine all ingredients in small saucepan. Cook over medium heat, stirring constantly, until sauce boils. Boil and stir 1 minute. Keep sauce warm.
  2. Gow Gees: Place mushrooms in bowl and cover with boiling water. Let stand 30 minutes.
  3. Drain mushrooms and squeeze out excess water. Cut wonton wrappers into circles using 3-inch biscuit or cookie cutter. Cover wrappers with plastic wrap to avoid drying out.
  4. Remove shells and back veins from shrimp. Finely chop shrimp, pork, onions and mushrooms with a sharp knife or in a food processor. Transfer chopped foods to a large bowl. Add soy sauce, ginger and garlic; mix well. Place a level teaspoon of pork mixture onto the center of each wonton circle. Brush edges with water. Fold circles in half over filling, pressing edges firmly together to seal.
  5. Heat vegetable oil in wok over high heat to 375 degrees F. Fry 8 to 10 gow gees at a time in hot oil until golden, 2 to 3 minutes. Drain on absorbent paper.
  6. Serve with Sweet and Sour Sauce.