| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Vegetables | Chinese | Chinese, Seafood, Pork | 48 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 1 | c | Water |
| 1/2 | c | White vinegar |
| 1/2 | c | Sugar |
| 1/4 | c | Tomato paste |
| 4 | ts | Cornstarch |
| 1 | oz | Dried mushrooms |
| Boiling water | ||
| 48 | Wonton wrappers (about 1 pound) | |
| 2 | oz | Shrimp |
| 4 | oz | Uncooked boneless lean pork |
| 3 | Green onions | |
| 2 | ts | Soy sauce |
| 1/2 | ts | Grated pared fresh ginger root |
| 1 | sm | Clove garlic, crushed |
| 3 | c | Vegetable oil |
INSTRUCTIONS
SWEET AND SOUR SAUCE GOW GEES Here's a Chinese appetizer that looks great--crescents of deep fried wonton skins stuffed with pork, shrimp and other goodies. For Sauce: 1. Combine water, vinegar, sugar, tomato paste and cornstarch in small saucepan. Cook over medium heat, stirring constantly, until sauce boils. Boil and stir 1 minute. . Keep sauce warm. For Gow Gees: 2. Place mushrooms in bowl and cover with boiling water. Let stand 30 minutes. Drain and squeeze out excess water. 3. Cut wonton wrappers into circles using 3-inch (8 cm) biscuit or cookie cutter. Cover wrappers with plastic wrap to avoid excessive drying. 4. Remove shells and back veins from shrimp. Finely chop shrimp, pork, onions and mushrooms with cleaver, sharp knife or food processor. Transfer chopped foods to large bowl. Add soy sauce, ginger and garlic. Mix well. 5. Place level teaspoon (5 mL) pork mixture onto center of each wonton circle. Brush edges with water. Fold circles in half over filling, pressing edges firmly together to seal. 6. Heat vegetable oil in wok over high heat until it reaches 375 degrees F (190 C). 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. From "Chinese Cooking Class Cookbook" by the Editors of Consumer Guide, Publications International LTD, 1980. ISBN 0-517-322455.
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