Gow Gees

I don't know What the name mean but they were delicious. Ofcourse in the hurry i forgot to take the picture of the fried Gow gees. There was no left over and i had made some 35 of gow gees. And were were with nine. One person who didn't like it was my daughter. She said there are mushroom in it and doesn't like mushrooms ( she have a whole list of vergetables she don't eat). When i make minestrone soup she eats the whole bowl of soup and I remark to here there was vegetable in it whe she don't lik and her remark to me will be it is not same in the soup.

Mixture

Just before frying

35 wonton wrappers

250 gm minced pork

125 gm prawns

50 gm dried mushroom

125 gm can bamboo shoots chopped fine

2 spring onions chopped fine

1 tbsp grated ginger

2 cloves garlic chopped

2 tsp seasame oil

2 tbsp soya sauce

1 tbsp rice wine or dry sherry

Oil for deep frying

Method:

Cover mushrooms with boiling water, leave it for 30 minutes, drain, chop mushrooms finely.

Combine mushrooms with minced pork, finely chopped prawns, spring onions, bamboo, ginger, garlic, seasame oil, soya sauce and rice wine. Mix well.

Place small amount of mixture into centre of each circle.
Brush edges of wrappers with water, fold in half, pinch edges together firmly.

Now heat the oil in a wok or deep pan, don't over heat the oil or the gow gees will brown before the inside is cooked.
Drop gow gees into deep hot oil, fry untill golden brown. Remove drain on kitchen paper.

Serve hot woth sweet and sour sauce.