CRISPY GAU GEE RECIPES

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GAU GEE RECIPE | FOOD & WINE



Gau Gee Recipe | Food & Wine image

Toasted sesame oil and crunchy water chestnuts enrich the pork filling in these Gau Gee, crispy fried wontons, from chef Kiki Aranita. "At the many family feasts that I attend in Hawaii, gau gee are ubiquitous," says Aranita. "I'm also half Chinese, so this recipe uses the pork-and-chestnut filling that I learned to make as a child in Hong Kong." Aranita likes to serve Gau Gee alongside a simple Spicy Mayo Dip. To make it, just stir together 1/2 cup mayonnaise and 1/2 teaspoon Poi Dog Chili Peppah Water (Aranita's version of chile pepper water, a staple Hawaiian condiment) or ichimi togarashi.

Provided by Kiki Aranita

Categories     Pork

Total Time 3 hours 0 minutes

Number Of Ingredients 15

8 ounces ground pork
½ cup roughly chopped water chestnuts
2 tablespoons soy sauce
2 tablespoons thinly sliced scallion
1 tablespoon toasted sesame oil
2?¼ teaspoons granulated sugar
1 teaspoon finely chopped peeled fresh ginger
½ teaspoon finely chopped garlic
¼ teaspoon kosher salt
1 large egg
1?½ tablespoons water
¼ cup cornstarch
40 yellow egg wonton wrappers
Canola oil, for frying
Spicy Mayo Dip (see note)

Steps:

  • Combine ground pork, water chestnuts, soy sauce, scallion, sesame oil, sugar, ginger, garlic, and salt in a large bowl; mix thoroughly with your hands until just combined. Cover and refrigerate 2 to 12 hours.
  • Line a large rimmed baking sheet with parchment paper. Whisk together egg and 1 1/2 tablespoons water in a small bowl. Place cornstarch in a shallow bowl. Working with 1 wonton wrapper at a time, place about 1 teaspoon pork filling on center of wrapper. Using a finger, trace 2 connected edges of the wrapper with some of the egg wash; fold the wrapper in half to form a triangle, pressing gently on filling to eliminate air pockets. Dust bottom of gau gee lightly with some of the cornstarch to prevent sticking; place on prepared baking sheet. Repeat process with remaining wrappers and filling. Cover and freeze at least 15 minutes. 
  • Pour canola oil into a large Dutch oven to a depth of 1 1/2 inches. Heat over medium-high until a deep-fry thermometer registers 375°F. Working in 6 or 7 batches, add 6 gau gee to hot oil; fry, stirring occasionally, until golden brown, 1 minute and 30 seconds to 2 minutes. Drain gau gee on a plate lined with paper towels. Serve warm with spicy mayo dip. —Kiki Aranita, philadelphia

CRISPY GAU GEE - BIGOVEN.COM



Crispy Gau Gee - BigOven.com image

"Crispy Gau Gee Pork filled fried dumplings"

Total Time 30 minutes

Prep Time 30 minutes

Yield 30

Number Of Ingredients 9

1 package Won Ton wrappers (30 wrappers)
Filling:
1 pound Ground Pork
1 Egg
Soy sauce to taste
Oyster Sauce to taste
Sesame Oil to taste
Salt to taste
Sugar to taste

Steps:

  • "Open Pi wrappers and cover with damp cloth. Mix all ingredients together Lay out one wrapper Put about 1 Tbs of filling in center W your finger wet side close to you and half of left & right side Fold top down over filing and seal edges like a pillow Be sure seal is tight Heat peanut oil to a medium heat and fry for about 2 minutes per side Drain and serv hot Put un used separately on cookie sheet and freeze for one hour when firm put in plastic bag and seal for later Remove and thaw separately before frying."

Nutrition Facts : Calories 49 calories, FatContent 0.404640833333333 g, CarbohydrateContent 9.30114646666667 g, CholesterolContent 7.644 mg, FiberContent 0.288224992379546 g, ProteinContent 1.7618525 g, SaturatedFatContent 0.0902149166666667 g, ServingSize 1 1 Serving (40g), SodiumContent 215.730166666667 mg, SugarContent 9.01292147428712 g, TransFatContent 0.0944416666666667 g

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