Serve crispy fried Gau Gee (won tons) as an appetizer, or along side your entrees and/or noodle dishes. Also served boiled in hot soups.
Traditionally folded in half and edges sealed, feel free to change up the style in which you wrap the dumplings. Fold in half and crimp the edges, or fold in triangles.
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Spam Crispy Gau Gee
- oil for frying
- 1 can (12 oz.) Spam, grated
- 1 (6 oz)block kamaboko, grated
- 1 can (8 oz.) water chestnuts, coarsely chopped
- 1 large egg
- 1 TB oyster sauce
- pinch white pepper
- won ton pi wrappers
- 1/2 c. water as needed
- In a large skillet or fryer; warm oil.
- In a small bowl; place water; set aside.
- In a mixing bowl; combine all ingredients well.
- Spoon heaping tablespoonful of mixture into wrapper.
- Fold in half or in triangles; seal edges with water as desired.
- Crimped edges make a nice presentation.
- Deep fry until golden.
- Drain on paper towel.
- Optional to boil in boiling water or soup.
- Gau Gee/Won Ton will float when cooked through.
- Freezes well.
How To Serve:
- Serve with shoyu-mustard sauce or favorite dipping sauce.
- Makes 40-50.