Crispy Gau Gee

If you’ve ever grabbed a plate lunch in Hawai‘i, there’s a good chance you’ve seen (or ordered) crispy gau gee. Gau gee is basically Hawai‘i’s answer to fried dumplings: a flavorful pork filling wrapped in a thin wonton skin and fried until ultra crispy. It’s simple, addicting, and honestly one of the best snacks to order when you want something crunchy.

What I love most? It’s way easier to wrap than lumpia. No rolling and sealing a whole tube, just fold, pinch, and fry. Plus, the crispiness you get from the wonton wrappers is next level.

Ingredients
1 lb ground pork
1/2 lb shrimp, finely chopped
1/4 cup water chestnuts, finely chopped
2 tbsp green onion, chopped
1 clove garlic, minced
1/2 tsp ginger, minced
1 tsp oyster sauce
1 tsp sesame oil
1/4 tsp black pepper
1/4 tsp salt
1/2 egg, beaten
1 tbsp cornstarch
6–9 wonton wrappers
oil, for frying

1. In a mixing bowl, combine the ground pork, chopped shrimp, green onion, garlic, ginger, oyster sauce, sesame oil, black pepper, salt, egg, and cornstarch. Mix until everything is well combined and slightly sticky. Let it rest 5–10 minutes so the flavors meld and the filling binds.

2. Lay a wonton wrapper flat. Place about 1 teaspoon of the filling in the center. Lightly wet the edges with water and fold into a rectangle pressing edges tightly to seal. Place in the freezer for at least an hour.

3. Heat oil in a deep pan or pot to 350°F. Fry the gau gee from frozen in small batches until golden and crispy, about 3–4 minutes, turning occasionally. Remove with a slotted spoon and drain on a wire rack or paper towels.

4. Serve hot with your choice of dipping sauce. Sweet chili, shoyu + vinegar, or hot mustard pairs perfectly with the savory pork and shrimp filling.

Easy fried dumplings