A unique rectangle shaped fried Won Ton found in Hawaii. Filled with pork, shrimp, and fried to perfection, it’s a popular appetizer or side dish at potlucks and get togethers. You can’t eat just one!
Definitely check out Honolulu Magazine’s top 5 places for Crispy Gau Gee if you are visiting Hawaii.
Serve with
Asian Cabbage Slaw with Grilled Shrimp
Chinese Savory Sticky Rice
Tenderloin Char Siu Pork
Variations
Meat – I have tried this recipe using ground turkey and I found that it worked well.
Sauce
Mae Ploy Sweet Chili Sauce – I love this sauce for fried gau gee, eggrolls, and dumplings. It is sweet and sour with a touch of heat.
Tips
Leftovers – This Hawaii-style Crispy Fried Gau Gee is best eaten the same day it is fried. However, you can keep leftovers in the refrigerator for up to two days and reheat in a frying pan.
Advanced prep – You can also prepare the filling a few hours in advance before assembling the gau gee.
The extra filling – Lastly, there will be extra filling which isn’t a bad thing. I recommend forming patties and pan frying them to serve over rice.
Hawaii-style Crispy Fried Gau Gee
Ingredients
- 1 12-14 oz. package square wonton wrappers
- water for wrapping the gau gee
- 48 ounces vegetable or canola oil for frying
Filling
- 1 pound ground pork
- 1 pound shrimp peeled, deveined, and chopped
- 1 8 oz. can water chestnuts
- 4 stalks green onion chopped
- 3 cloves garlic minced
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- ½ teaspoon black pepper
Instructions
Filling
- In a large bowl, mix together all of the filling ingredients. This can be done ahead of time and refrigerated.
- Fill and wrap the gau gee. Lay a wonton wrapper flat on a cutting board or plate. Place about a tablespoon of filling in the center. Using a finger dipped into water, lightly moisten all 4 edges of the wonton wrapper. Fold the wrapper in half to make a rectangle pouch. Press the edges together and remove any air pockets. Repeat until the wrappers are used.(You will have extra filling which can be formed into patties to fry!)
- Fill a large pot with oil and heat on medium until the temperature reaches about 350°F. Fry the gau gee in batches for about 2 minutes on each side or until golden brown. Adjust your heat if needed to keep it around 350°F.
- Once golden brown, remove to a cooling rack or a plate lined with paper towels.
- Serve immediately. These can be eaten plain or with sauce such as Mae Ploy Sweet Chili sauce or Chinese hot mustard with soy sauce.
Leave a Reply