Recipes from China :: Chinese Salads, Dressings, and Sauces
Sweet and Sour Sauce1 c. water
1/2 c. white vinegar
1/2 c. sugar
1/4 c. tomato paste
4 tsp. cornstarch
Combine all ingredients in small saucepan. Cook over med. heat, stirring constantly, until sauce boils. Boil and stir 1 minute. Keep sauce warm.
Gow Gees
1 ounce dried mushrooms
Boiling water
48 wonton wrappers ginger root
2 oz. shrimp
4 oz. uncooked boneless lean pork
3 scallions
2 tsp. soy sauce
1/2 tsp. grated pared fresh ginger root
1 small clove garlic, crushed
3 c. canola (or other vegetable) oil
Place mushrooms in bowl and cover with boiling water. Let stand 1/2 an hour.
Drain mushrooms and squeeze out excess water. Cut wonton wrappers into circles using 3-in. biscuit or cookie cutter. Cover wrappers with plastic wrap to avoid drying out.
Remove shells and back veins from shrimp. Finely chop shrimp, pork, onions and mushrooms with a sharp knife or in a food processor. Transfer chopped foods to a large bowl. Add soy sauce, ginger and garlic; mix well. Place a level tsp. of pork mixture onto the center of each wonton circle. Brush edges with water. Fold circles in half over filling, pressing edges firmly together to seal.
Heat canola (or other vegetable) oil in wok over high heat to 375 degrees fahrenheit. Fry 8 to 10 gow gees at a time in hot oil until golden, 2 to 3 mins. Drain on absorbent paper.
Serve with Sweet and Sour Sauce.
