Obon Style Deep Fried Wontons (Hawaiian Crispy Gau Gee)
These easy fried wontons are a staple in our family's New Years Day lunch. Originally from Hawai'i, they are also commonly found sold at Japanese summer festivals.
Servings: 50 wontons
Ingredients
- 3/4 lb ground beef
- 1/4 lb ground pork
- 1 5 oz can water chestnuts drained & finely chopped
- 2-3 stalks green onion finely chopped
- 1 tbsp soy sauce
- 1-2 packs wonton wrappers
- water for folding wontons
- oil for frying
Instructions
- Finely chop water chestnuts and green onions.
- In a large bowl, mix water chestnuts, green onions, pork, and beef. Add soy sauce and mix well.
- Take one wonton skin out of the pack. Using your finger, wet the edges of the wonton.
- Scoop about a teaspoon of filling into the middle of the wrap and fold like a triangle. Press the edges firmly to seal.
- Finish wrapping the rest of the wontons until all the filling is gone. If you stuff your wontons well, this will only take one pack of wonton skins, but I often go over by about 3-5 wontons.
- When ready to fry, heat up oil in a deep skillet or wok to 350 degrees F.
- Fry wontons until cooked through, flipping halfway through cooking. This takes me about 2 minutes per side. I can comfortably fit about 7-8 wontons in my 12 inch cast iron skillet.
- Line a serving platter with paper towels to absorb the leftover oil as the cooked wontons cool. Wontons can be enjoyed at room temperature, but keep leftovers in the fridge.