Recipe - Gow Gees

Stephen Ceideburg

SWEET AND SOUR SAUCE
1 cup Water
One half cup White vinegar
One half cup Sugar
One fourth cup Tomato paste
4 teaspoon Cornstarch

GOW GEES
1 ounce Dried mushrooms
Boiling water
48 Wonton wrappers (about 1
pound)
2 ounce Shrimp
4 ounce Uncooked boneless lean pork
3 Green onions
2 teaspoon Soy sauce
One half teaspoon Grated pared fresh ginger
root
1 small Clove garlic, crushed
3 cup Vegetable oil

Here's a Chinese appetizer that looks greatcrescents 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 3inch (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 0517322455.