Yields 30–35 gow gees

Serve with soy sauce or a dipping sauce such as Sweet-and Sour Worcestershire Sauce (page 21).

¼ pound (4 ounces) shrimp

3 medium dried mushrooms

1 cup ground pork

1 napa cabbage leaf, shredded

1½ green onions, thinly sliced

¼ teaspoon minced ginger

2 teaspoons Chinese rice wine or dry sherry

2 teaspoons soy sauce

1 teaspoon sugar

1 teaspoon sesame oil

1 package round wonton (gyoza) wrappers

4–6 cups oil for deep-frying

• Wash, devein, and finely chop the shrimp. Soak the dried mushrooms in hot water for at least 20 minutes to soften. Drain, remove the stems, and slice finely.

• Combine the ground pork, shrimp, cabbage, green onions, dried mushrooms, ginger, rice wine, soy sauce, sugar, and sesame oil.

• Add oil to a preheated wok and heat to 375°F. Wrap the gow gees while waiting for the oil to heat. Place 1 teaspoon of filling in the middle of the wrapper. Wet the edges of the wrapper, fold over the filling and seal, crimping the edges. Continue with the remainder of the wontons. Cover the completed wontons with a damp towel to prevent drying.

• Carefully slide gow gees into the wok, a few at a time. Deep-fry until they turn golden (about 2 minutes). Remove with a slotted spoon and drain on paper towels.

Avoid Drying Out the Wrappers

It's important to cover filled wontons with a damp towel while preparing the rest, as they have a tendency to dry out quickly. For extra protection, also cover wrappers that haven't been used yet.