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Gow Gees

Yield: 12 servings




3 ea                              Rehydrated wood ear Mushrooms

4 oz                             Raw Shrimp, peeled + deveined

4 ea                              Scallions

1/2 #                            Ground Pork

2 oz                             Chopped Bamboo shoots

2 ea                              Water Chestnuts, small dice

1 T                               Oyster Sauce

1 t                                Rice Wine

1 t                                Sesame Oil

½ t                               Sugar




2 C                               Rice Flour

3 ea                              Eggs

1 t                                Salt




  1. Soak shrimp in warm salted water for 5 to 10 minutes.
  2. Remove shrimp and pat dry.
  3. Mince mushrooms, scallions and shrimp.
  4. Combined all of the filling ingredients thoroughly in a mixing bowl.



  1. Combine the rice flour, eggs and salt and mix until uniform.
  2. Knead the mixture until a dough like consistency is achieved(roughly 10 minutes)
  3. Divide the dough into 12 equal balls and roll out into thin rounds.





Assembly and Cooking:

  1. Heat 1 qt of vegetable oil to 375 degrees F in a wok
  2. Place 1 tablespoon of filling on one half of each round.
  3. Wet the edges of the rounds and fold the other half over the filling. Crimp the edges all the way around to ensure a good seal.
  4. Fry dumplings in the oil for 3 to 4 minutes.
  5. Remove with a slotted spoon and allow to drain for a few minutes before serving with soy sauce for dipping.



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