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Categories:
water white vinegar sugar tomato paste cornstarch mushrooms water wonton wrappers shrimp pork scallions soy sauce ginger pared garlic vegetable oil
Viewed: 47 - Published at: 2 years agoIngredients
- 1 cup water
- 1/2 cup white vinegar
- 1/2 cup sugar
- 1/4 cup tomato paste
- 4 teaspoons cornstarch
- 1 ounce mushrooms dried
- 1 x water boiling
- 48 each wonton wrappers
- 2 ounces shrimp
- 4 ounces pork uncooked boneless lean
- 3 each scallions, spring or green onions
- 2 teaspoons soy sauce, tamari
- 1/2 teaspoon ginger pared, grated, fresh
- 1 clove garlic crushed
- 3 cups vegetable oil
Method
- Cut wonton wrappers into circles using 3-inch (8 cm) biscuit or cookie cutter.
- Cover wrappers with plastic wrap to avoid excessive drying.
- 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.
- 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.
- Heat vegetable oil in wok over high heat until it reaches 375F (190C) 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.
