Gow Gees (China)
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
- 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
- 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.
- Gow Gees: Place mushrooms in bowl and cover with boiling water. Let stand
- 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.
- 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.
- 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.
- Serve with Sweet and Sour Sauce.
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