Crisp Fried Gow Gees Recipes

POTSTICKERS

Potstickers image

Recipe video above. Time to get your dumpling game on! Don't fret about perfect pleats - if it's all too hard, just press the seams together without pleating, plenty of Chinese restaurants do this.

Provided by Nagi

Categories Mains

Time 55m

Number Of Ingredients 14

Ingredients

5 - 6 dried shiitake mushrooms ((Note 1))
1 ½ cups finely chopped Chinese cabbage ((Napa cabbage))
½ tsp salt
250 g / 0.5 lb fatty pork mince ((20 - 30% fat ideal - Note 2))
¼ cup garlic chives (, finely chopped*)
2 tsp light soy sauce ((light or dark soy also ok))
1 1/2 tsp Chinese wine ((Note 4))
½ tsp sesame oil*
¼ tsp white pepper ((black also ok))
1 garlic clove (, minced)
½ tsp grated fresh ginger*
30 - 35 round dumpling wrappers ((Note 5))
1/2 cup water per batch
4 - 6 tsp vegetable oil

Steps:

Shiitake Mushroom: Place the mushrooms in a bowl and pour over plenty of boiled water. Leave for 20 minutes or until rehydrated. Squeeze out excess water, then finely chop.
Cabbage: Place cabbage in a bowl with salt. Toss with fingers, then set aside for 15 minutes. Squeeze out excess liquid from cabbage using hands.
Filling: Place cabbage, mushrooms and remaining Filling ingredients in a bowl. Mix with your hands until well combined.

Nutrition Facts : ServingSize 27 g, Calories 78 kcal

CRISP FRIED GOW GEES

Crisp Fried Gow Gees image

Number Of Ingredients 11

Ingredients

6 chinese dried mushrooms
4 ounces jumbo shrimp peeled, deveined, finely chopped
8 ounces ground pork
1/2 cup finely chopped bamboo shoots
6 scallion, finely chopped
1 clove garlic, finely chopped
2 teaspoons sesame oil
3 teaspoons soy sauce
2 teaspoons rice cooking wine
20 round wonton wrappers
4 cups vegetable oil for deep frying

Steps:

Reconstitute mushrooms: Soak them in warm water for 15 - 20 minutes. Chop into fine pieces, discarding the stems. While the mushrooms are soaking, prepare the other vegetables. In a bowl, combine the mushrooms with ingredients 2 through 9, mixing them together thoroughly. Place the wonton wrappers on a work surface. Take a wrapper and place about 2 teaspoons of filling in the middle. Brush the edges of the wrapper with water and fold in half, pinching the edges together firmly. Repeat with the remaining wrappers.Heat oil in deep-fryer. When the oil is ready (375 degrees) add the gow gee and fry on both sides until they are golden. (If the oil is too hot the gow gees will brown before the filling is cooked through). Use a slotted spoon to remove the gow gees from the oil. Drain on paper towels. Serve hot with soy sauce, sweet and sour sauce, or chili sauce.

Nutrition Facts : Nutritional Facts Serves

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