Crisp Gau Gee

Makes about 60 (and you're going want 60, trust me. They freeze well before frying, and make excellent snacks and appetizers.)

The Ingredients:

1 lb ground pork
2 eggs
1 large bunch (4-6) chopped green onion with white bulb part too)
1 can water chestnuts, chopped
2 tablespoons cornstarch
5 gloves garlic, minced
3 tablespoons shoyu
1 tablespoon sesame oil
1 tablespoon oyster sauce
1 teaspoon baking soda
1 pkg. wonton wrappers
water for sealing wrappers
Peanut oil for frying
Hot mustard powder, for mustard dipping sauce

The Recipe:

Get your work station ready first! Make a small finger bowl of water. Have a baking sheet ready to use as a work space and to line up gau gees. Open up your wonton wrappers.

Then, in a large bowl, use your hands to combine pork, eggs, green onions, water chestnuts, garlic, shoyu, sesame oil, oyster sauce and baking soda.

Using your non-dominant hand, pick up a wrapper and bend in half between forefinger and thumb, creating a cradle to hold the filling. With your dominant hand, gather a heaping tablespoon of meat and place in the center of the wrapper. With the same hand again, use two fingers to moisten in bowl and line two touching edges with water to soften the wrapper and to make it more pliable and doughy to press and seal. Gather the lengthwise edges to meet (making a rectangle around the filling) and firmly press together, making sure there are no gaps.

Heat oil between 350°-375°F. I fry my gau gee up twice. The first time is to cook the meat and give a light crisp to the exterior. When I have fried all that I am serving, I will fry again getting a darker brown on the wrapper.

Mix mustard powder to your liking with water or shoyu, or both. Enjoy!