Traditional Gow Gees
Serve with soy sauce or your favorite Chinese dipping sauce.
Serves: 15Hands-on: 30 minutesTotal: 45 minutesDifficulty: Medium
- ¼ lb. cooked shrimp
- 3 medium dried mushrooms
- 1 cup cooked ground pork
- 1 Napa cabbage leaf, shredded
- 1½ green onions, thinly sliced
- ¼ tsp. minced ginger
- 2 tsp. Chinese rice wine or dry sherry
- 2 tsp. soy sauce
- 1 tsp. sugar
- 1 tsp. sesame oil
- 4 cups vegetable oil
- 1 package round wonton wrappers
- Wash, devein, and finely chop the shrimp. Soak the dried mushrooms in hot water for at least 20 minutes to soften. Drain, remove the stems, and slice finely.
- In a large bowl, combine the ground pork, shrimp, cabbage, green onions, dried mushrooms, ginger, rice wine, soy sauce, sugar, and sesame oil.
- Add the oil to a preheated wok and heat to 375°F. Wrap the gow gees while waiting for the oil to heat: Place 1 teaspoon of filling in the middle of a wrapper. Wet the edges of the wrapper with water, fold over the filling, and seal, crimping the edges. Continue with the remainder of the wontons. Cover the completed wontons with a damp towel to prevent drying.
- Carefully slide the gow gees into the wok, a few at a time. Deep-fry until they turn golden (about 2 minutes). Remove them with a slotted spoon and drain on paper towels.