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---------- Recipe via Meal-Master (tm) v8.02
Title: GOW GEES
Categories: Chinese, Seafood, Pork
Yield: 48 servings
Stephen Ceideburg
-------------------SWEET AND SOUR SAUCE-------------------
1 c Water
1/2 c White vinegar
1/2 c Sugar
1/4 c Tomato paste
4 ts Cornstarch
-------------------------GOW GEES-------------------------
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
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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