Crispy Gaugee
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Crispy Gaugee
Recipe Number: 1106104999
Contributor: Uncle Brad

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1 lb ground Pork
1/4 C chopped Green onions
1 can Water chestnuts-chopped
1 piece Chung-choy(salted turnip)- chopped (about a half thumb size piece)Found in the Asian isle of most grocery stores.
15 pieces shiitake mushrooms (rehydrated, water squeezed out), chopped fine to the pork hash mixture.
1/4 lb fresh raw Shrimp, peeled and devained, chopped fine in a food chopper
4-5 saimin soup spoons oyster sauce
3-4 Tbsp shoyu (soy sauce)
1/2 tsp ground Black pepper
1/2 tsp Salt (optional: I think get enough salt from the oyster sauce and shoyu).
Won Ton wrappers.
Cooking Instructions
Add all ingredients except the won-ton wrappers. Mix well with a wooden paddle, or with glove covered hands. When done, lay out won-ton wrappers and fill each with one rounded tablespoon of mixed Pork Hash in center of of each wraper. With water coated back of spoon, wet edges of won-ton, fold in half and press edges to seal. Heat vegetable oil to 375 degrees and deep fry until won-tons are golden brown. When done, remove from hot oil, drain and enjoy!! Caution: Filling of crispy gaugee will be hot!! Eat with your favorite sauce(Hot Mustard/Shoyu, Sweet sour or what ever).
Additional Comments
You can use same filling and won-ton wrapers and fold in a triangle and seal edges, simmer in your favorate soup stock for 8-10 minutes. Bring soup to a boil then turn heat down to a simmer.

You can eat it like won-ton soup, or add cooked won-ton to your favorite saimin.

I buy a piece of pork butt and have the butcher grind it for me, it's cheaper and you going have extra ground pork when you ready to make again. Separate unused ground pork into zip-lock bags and freeze. When you ready to make Gaugee or Won-ton again, Just thaw out one package pork, and mix with the other ingredients. ENJOY!!!

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