Crispy Gau Gee Recipe

Proof the yeast: stir the warm water and 1 tsp sugar into a small bowl. Sprinkle the active dry yeast over the water, wait 5–8 minutes until foamy.

Mix wet ingredients: in a medium bowl whisk warm milk and 2 tbs vegetable oil with the foamed yeast.

Combine dry ingredients: in a large mixing bowl combine 2.5 cups all-purpose flour and 1/2 tsp salt.

Form dough: make a well in the flour, pour in the yeast mixture and mix with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. (If dough is sticky, dust with up to 1–2 tbs extra flour.)

First rise: place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60 minutes.

Combine proteins: in a bowl mix ground pork and finely chopped shrimp until well incorporated.

Season: add 1 tsp minced garlic, 1 tsp minced ginger, 1 tbsp soy sauce, 1 tsp oyster sauce, 1 tsp sesame oil, 1 tsp cornstarch, 1/4 tsp white pepper, 1/4 tsp salt, and 3 tbsp sliced green onions. Mix thoroughly until slightly sticky — this helps the filling bind.

Chill filling: cover and refrigerate for 15–20 minutes while the dough finishes rising; chilling firms the filling and makes assembly easier.

Prepare oil: in a deep skillet or wok, pour 2 cups vegetable oil and heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough—if it sizzles and browns in about 30–40 seconds, it's ready.

Divide dough: punch down the risen dough and transfer to a floured board. Divide into 12 equal portions (about 1.5 oz / 42 g each). Roll each portion into a ball and let rest 5 minutes to relax the gluten.

Roll wrappers: working one at a time, flatten a dough ball and roll into a 4–5 inch (10–12 cm) round, about 2–3 mm thick. Keep remaining dough covered so it doesn't dry out.

Fill: place about 1 heaping tablespoon (roughly 15–18 g) of the chilled filling in the center of each round.

Shape: fold the dough over the filling like an envelope or half-moon, pleating the edges to seal tightly. Press edges firmly; you can brush a little water or egg wash on the edge to help seal. For a traditional gau gee look, pinch the edges into a patterned seam and slightly flatten the finished pocket so it sits flat in the oil.

Optional egg wash & sesame: lightly brush the tops with beaten egg if you want a glossy finish and sprinkle sesame seeds.

Fry in batches: carefully lower 3–4 gau gee into the hot oil seam-side down. Fry 2–3 minutes per side until deep golden brown and crispy, adjusting heat to maintain oil temperature around 325–350°F (160–175°C). Turn once or twice for even color.

Drain: transfer to a wire rack or paper towels to drain excess oil. Let rest 2–3 minutes—filling will be very hot.

Repeat: fry remaining gau gee in batches, making sure oil returns to proper temperature between batches.

Make sauce: whisk together 2 tbsp black or rice vinegar, 1 tsp soy sauce, 1/2 tsp chili oil (if using), 1/2 tsp sugar and 1 tsp thinly sliced green onion in a small bowl. Taste and adjust salt or sugar to preference.

Serve: transfer sauce to a small serving dish for dipping the hot, crispy gau gee.