Lup Cheong & Chinese Black Bean Gau Gee with Asian Remoulade
"This is one of my go-to holiday dishes. Bring this to your next potluck and it's guaranteed to be a crowd favorite." – Chef Keoni Chang, Chief Food Officer
Ingredients
Gau Gee
- 1 pound Ground pork
- ¼ pound 21/25 Shrimp peeled, deveined, finely chopped
- ¼ pound Lup cheong finely chopped
- 1/4 cup Water chestnuts finely diced
- 1/4 cup Fresh shiitake mushrooms stem removed, finely chopped
- 1 tablespoon Fermented Chinese black bean chopped
- 1 teaspoon Grated orange zest
- 2 tablespoons Shoyu
- 1 tablespoon Sesame oil
- 1 tablespoon Oyster sauce
- 2 tablespoons Cornstarch
- 2 teaspoons Sugar
- 1 teaspoon Salt
- 1 teaspoon Chicken bouillon
- 1/2 teaspoon White pepper
- 1 teaspoon Grated ginger
- 1 Green onion finely chopped
- 48 wonton wrappers
- 3 cups Vegetable oil for frying
Asian Remoulade
- 2 tablespoon Japanese pickled ginger chopped
- 2 tablespoon Cilantro chopped
- 1 teaspoon Fresh lime juice
- 1 teaspoon Shoyu
- ½ teaspoon Sesame oil
- ½ cup Mayonnaise
- ½ cup Sour cream
- 1 teaspoon Sesame seeds
Instructions
Gau Gee
- In a large bowl, combine the ground pork, shrimp, lup cheong, water chestnuts, mushrooms, black bean, orange zest, shoyu, sesame oil, oyster sauce, cornstarch, sugar, salt, chicken bouillon, white pepper, ginger, and green onion.
- Mix until all ingredients are well incorporated, and the filling becomes slightly sticky.
- Let the filling rest in the fridge for 30 minutes to let the flavors meld together.
- Lay out wonton wrappers in batches of 12 and fill each with one rounded tablespoon of pork mixture in the center of each wrapper.
- Moisten finger with water and wet edges of wonton, fold in half and press edges to seal. Finish all 48 wrappers.
- Heat vegetable oil to 350 degrees and deep fry until gauge are golden brown. Drain on paper towels.
- Serve with Asian Remoulade.
Asian Remoulade
- Combine ingredients and adjust to taste.
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