Aunty K’s Crispy Gau Gee

This crispy gau gee is so ono! It does not disappoint. Made with wonton pi from Young’s Noodle Factory, fresh fish cake from Chinatown, and a tangy ponzu dipping sauce.

Just a quick stop at Young’s Noodle Factory on Liliha and we were on our way to get a lesson in gau gee 101!

Youngs noodle factory

Located on the right-hand side of Liliha St., heading mauka, just before Liliha Bakery

Young's Noodle Factory Menu

Aunty K says, have to get the deep fry pe. At only $1.40 for 35 wrappers, we bought 2 packs + 8 egg saimin noodles for a quick snack later that night. Total cost? $7!

Love the smell of these noodles–simple, doughy and eggy. Freshly made every day Mon – Sat 6am – 3pm.

Fresh Noodles

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200 wrappers? But then again…they’re THAT good!

Deep Fry Pi

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The filling is a mix of pork hash, hamburger, shrimp, and fresh fish cake. Only a small amount is needed, so there’s a nice crispy wrapper to filling ratio. Seal the edges with egg whites.

Stuffed Gau Gee Wrappers

Fry until golden brown

Frying Gau Gee

Aunty working her magic.

Serve with ajipon brand ponzu and lime juice. Although these are deep fried, this tangy sauce keeps you going back for more.

Ajipon Ponzu

Crispy Gau Gee

Little golden pockets with exactly the right amount of meaty filling. The water chestnuts add texture and crunch. The shell is light and crispy on the outside and just slightly chewy on the inside. Get them before they’re gone!

Crispy Gau Gee

 

 

Aunty K's Crispy Gau Gee
Print Recipe
Servings
200 crispy gau gee
Servings
200 crispy gau gee
Aunty K's Crispy Gau Gee
Print Recipe
Servings
200 crispy gau gee
Servings
200 crispy gau gee
Ingredients
For Filling
Servings: crispy gau gee
Instructions
  1. Dice onions, slice green onion, Chinese parsley and water chestnuts. Mince garlic and ginger.
  2. Mince shrimp and mix with pork hash, hamburger and fish cake. Combine with other filling ingredients
  3. Fill wrappers with 1-2 teaspoons of filling and seal with egg wash
  4. Heat oil on high. If using chopsticks, touch the tips to the bottom of the pan or test the heat with a small piece of wrapper. If it bubbles, the oil is ready.
  5. Add gau gee to fry. Don't overcrowd the pan. Keep the heat steady for frying by controlling the temperature and the number of gau gee in the pan.
  6. Rest on drying rack or paper towels.
  7. Serve hot with ajipon ponzu and lime juice and enjoy! You're going to want to eat these hot out of the fryer. Try not to burn your mouth like we do
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11 thoughts on “Aunty K’s Crispy Gau Gee”

    1. Sorry for the late reply. Hamburger is just ground hamburger meat. Pork hash is the seasoned ground pork you find in pork hash dim sum. You can just use ground pork if you can’t find it pre-made anywhere.

        1. I haven’t tried without hamburger, but I’m sure it would still taste good without it. The fishcake is raw, not precooked. The lime to Ajipon is just to your taste. Portion out the ponzu then just squeeze a little lime and taste it. Should be salty, savory and tangy. Mouth is watering thinking about it! Let me know how it turns out! 🙂

          1. Do you use Canola , vegetable or peanut oil.? What if we use water instead of egg to seal the won ton pi?

          2. You can use any vegetable oil, including canola oil. Haven’t tried with peanut. You can also deal with water. That works too. No strict rules here 🙂

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