Gau Gee

Method6 steps

1. 1

   Step 1: Mix the ½ lb ground pork, ½ lb peeled diced shrimp, drained diced half-can of water chestnuts, chopped green onions (2 stalks), minced garlic (3), cornstarch (1 tbsp), 2 tbsp filling soy sauce, oyster sauce (2 tbsp), 1 tbsp sesame oil and white pepper (1 tsp). Stir in one direction until the filling is evenly combined and cohesive. Keep this raw filling cold while you work.

   Uses ½ lb ground pork · ½ lb shrimp, peeled and diced · ½ of an 8 oz can water chestnuts, drained and diced (about 8 pieces) · 2 stalks green onion, chopped · 3 garlic cloves, minced · 1 tbsp cornstarch · 2 tbsp soy sauce for the filling · 2 tbsp oyster sauce

2. 2

   Step 2: Working with a few of the 32 square wonton wrappers at a time, lay them flat and put about 2 tsp of the prepared raw filling in the center of each. Keep unfilled wrappers covered. Use only the actual filling needed for these wrappers; retain any leftover filling refrigerated for the separate optional patty stage.

   Uses 32 square wonton wrappers · About 2 tsp prepared filling per wrapper, drawn from the actual single batch

3. 3

   Step 3: Moisten the four edges of each filled wrapper with a little sealing water. Fold it in half into a rectangle, press out trapped air and seal the edges firmly. Complete the actual filled wrappers; keep the uncooked pouches chilled until frying.

   Uses Filled open wonton wrappers · Water, as needed to moisten the wrapper edges

4. 4

   Step 4: Heat enough deep-frying oil to 350°F. Fry the prepared gau gee in small batches, about 2 minutes on the first side and 2 minutes on the other, until the wrappers are golden and the pork-and-shrimp filling is fully cooked. Check a representative thick center reaches 160°F (71°C); continue cooking if needed, adjusting the oil heat so the wrappers do not burn. Drain on paper towels or a rack and repeat for the remaining uncooked pouches.

   Fry one gau gee batch, turn halfway · 4 minUses Sealed raw gau gee pouches · Oil, enough for deep-frying

5. 5

   Step 5: Serve the fried gau gee hot. Eat plain, or choose a little duck sauce or sweet-and-sour sauce for dipping. Alternatively mix additional dipping soy sauce with hot mustard to taste; the 2 tbsp soy sauce already used in the filling is not the dipping supply. Refrigerate actual cooked leftovers promptly for 3–4 days. Reheat at 350°F for about 5 minutes, or until the centers are hot throughout at 165°F (74°C).

   Uses Cooked fried gau gee · Duck sauce or sweet-and-sour sauce, as desired for dipping · Additional soy sauce, as desired for an optional dip · Hot mustard, as desired for the optional soy-mustard dip

6. 6

   Step 6: If raw filling remains after wrapping, keep that actual remainder refrigerated until cooking. Shape it into small patties about 2 inches across and pan-fry on both sides until browned and the centers reach 160°F (71°C). Serve the separately cooked patties as an extra dish; they are not additional gau gee wrappers.

   Uses Actual raw filling remaining after the wrapped gau gee draws, if any