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Crispy Gau Gee (Wontons)

We always make these at parties and there never seems to be enough.  Like anything else, there are a lot of variations to this recipe...this is my version.

Posted By: Frank Abraham
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Prep Time: 10 | Cook Time: 15 | Ready In: 25
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US Metric

2 Lbs. Ground Pork (use extra lean pork or even turkey if you want to make it healthier)

1-2 Lbs. Cooked Med-Lg. Shrimp (if tails are still on, be sure to remove tails)

2-3 Eggs

1 bunch green onions (chopped)

2 cans waterchestnuts (chopped)

1-2 packets dashi or saimin packets

4 Tablespoons sesame oil

2-3 Tablespoons Aloha shoyu

4-6 Tablespoons Oyster Sauce

1 Tablespoon Salt **


Oil for deep frying

250-300 Wonton Skins/Wrappers


Cooking Process:

In a food processor, put shrimp and pulse until you have a fine paste.  You may have to do it in batches. Put ground shrimp into a large mixing bowl.  Put ground pork in food processor with 1 egg and ground it into a paste. Do this in 2-3 batches.  Pour the pork/egg mixture into the large mixing bowl. Mix pork and shrimp until well combined.  Add remaining ingredients and mix well.

**sometimes its difficult to get the proper might want to test by taking a teaspoonful and cooking it in a small frying pan to test the seasoning before making the gau gee.

Once the filling is well mixed, you can heat the oil to about 350 Degrees.  You can usually tell the oil is hot enough by dropping a piece of wonton skin in the oil.  If it bubbles up quickly and rises to the top, the oil should be hot enough. We usually make the wontons and cook them at the same time...this way the wontons dont get soggy and fall apart.  Start making the gau gee by wetting the outer edges of the wrapper with water, put a good amount ie. teaspoon...then gently fold the edges to form the gau can do rectangle or triangle shape. Fry unti golden brown. You may need to turn the fire up after each batch to get the oil back up to temp, then turn the fire down to med-high.

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Reviewed on: Nov 26, 2013 By
Best I've had outside of Honolulu!