Crispy Gau Gee
餃子·(gaau2 zi2)
Hanabatta Days: Small Kid Time Comforts
Gau Gee is the undisputed king of the Hawaiian potluck table—a substantial, deep-fried dumpling that instantly transports any local kid back to backyard parties and aluminum catering trays. To an outsider, it might look like a standard fried wonton, but the magic is in its dense, bouncy pork-and-shrimp filling and a pragmatic, no-nonsense rectangular fold. It’s an unpretentious, weeknight-friendly powerhouse that delivers the exact flavor of a Honolulu family gathering.
Before you start
Mix a quick dipping sauce.
Stir together equal parts shoyu and Chinese hot mustard to taste. It is the definitive local condiment for Gau Gee.
Ingredients
- ground pork1 lb
- raw shrimp1/2 lb
- canned water chestnuts8 oz
- green onions4 med
- garlic cloves3 med
- fresh ginger1 tbsp
- shoyu2 tbsp
- oyster sauce1 tbsp
- toasted sesame oil1 tbsp
- cornstarch1 tbsp
- granulated sugar1 tsp
- salt1/2 tsp
- white pepper1/4 tsp
- square wonton wrappers14 oz
- water2 tbsp
- neutral oil1 qt
Method
- 01
Combine the filling ingredients and stir vigorously in one direction until tacky.
Mix the pork, shrimp, water chestnuts, aromatics, and seasonings in a large bowl. The Grandma secret here is directional mixing—stir continuously in a single direction for two to three minutes until the proteins break down into a cohesive, sticky paste. This guarantees the bouncy snap characteristic of true dim sum.
- 02
Place a slightly heaping teaspoon of filling onto one half of each wonton wrapper.
Do not overfill the wrapper, or the edges will burn in the oil before the raw pork inside has time to cook through.
- 03
Moisten the edges, fold into a flat rectangle, and seal tight.
Dip a finger in water, trace the edges of the wrapper, and fold it in half. Gently press out all the air around the meat before crimping the edges—any trapped air pockets will cause the dumpling to burst violently in the hot oil.
- 04
Deep fry the dumplings at 350°F until blistered and golden brown.
Heat your oil in a Dutch oven. Fry the Gau Gee in small batches for about one and a half to two minutes per side. Drain on a wire rack or paper towels and serve immediately while shatteringly crisp.
Notes
Freeze the leftovers before frying.
Gau Gee freezes brilliantly. Assemble the dumplings on a parchment-lined tray, freeze solid, then bag them. Fry straight from frozen, adding an extra minute or two to the cook time.
Revive leftovers in the air fryer.
Microwaving destroys the crispness. Reheat any leftovers in an air fryer at 350°F for three to four minutes to restore the perfect crunch.
Turn extra filling into a bonus meal.
If you run out of wrappers, do not toss the meat. Form the remaining tacky paste into small patties, pan-fry them, and serve over hot rice.
From Cook Hawaiian in America.