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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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