Toasted sesame oil and crunchy water chestnuts enrich the pork filling in these Gau Gee, crispy fried wontons, from chef Kiki Aranita. "At the many family feasts that I attend in Hawaii, gau gee are ubiquitous," says Aranita. "I'm also half Chinese, so this recipe uses the pork-and-chestnut filling that I learned to make as a child in Hong Kong." Aranita likes to serve Gau Gee alongside a simple Spicy Mayo Dip. To make it, just stir together 1/2 cup mayonnaise and 1/2 teaspoon Poi Dog Chili Peppah Water (Aranita's version of chile pepper water, a staple Hawaiian condiment) or ichimi togarashi.

Kiki Aranita
October 2021

Gallery

Credit: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell

Recipe Summary test

active:
45 mins
total:
3 hrs
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine ground pork, water chestnuts, soy sauce, scallion, sesame oil, sugar, ginger, garlic, and salt in a large bowl; mix thoroughly with your hands until just combined. Cover and refrigerate 2 to 12 hours.

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  • Line a large rimmed baking sheet with parchment paper. Whisk together egg and 1 1/2 tablespoons water in a small bowl. Place cornstarch in a shallow bowl. Working with 1 wonton wrapper at a time, place about 1 teaspoon pork filling on center of wrapper. Using a finger, trace 2 connected edges of the wrapper with some of the egg wash; fold the wrapper in half to form a triangle, pressing gently on filling to eliminate air pockets. Dust bottom of gau gee lightly with some of the cornstarch to prevent sticking; place on prepared baking sheet. Repeat process with remaining wrappers and filling. Cover and freeze at least 15 minutes. 

  • Pour canola oil into a large Dutch oven to a depth of 1 1/2 inches. Heat over medium-high until a deep-fry thermometer registers 375°F. Working in 6 or 7 batches, add 6 gau gee to hot oil; fry, stirring occasionally, until golden brown, 1 minute and 30 seconds to 2 minutes. Drain gau gee on a plate lined with paper towels. Serve warm with spicy mayo dip. —Kiki Aranita, philadelphia

Make Ahead

Assembled gau gee can be frozen up to 2 months.

Suggested Pairing

Lively, aromatic Pinot Grigio: Peter Zemmer Alto Adige

Note

Find Poi Dog Chili Peppah Water seasoning at poidogphilly.com.

Spicy Mayo Dip

Stir together 1/2 cup mayonnaise and 1/2 teaspoon Poi Dog Chili Peppah Water (Aranita's version of chile pepper water, a staple Hawaiian condiment) or ichimi togarashi.

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