Gau gee. I suspect a local modification. Of what? I dunno. Basically they’re ground pork dumplings, Chinese style. I don’t have the patience to make them (I’ve made them a couple of times with a group). Usually made by hand at Chinese restaurants, a common sight at local Chinese chop suey houses.
Hand Made Gau Gee and Tray
The trays are common sights too. Always looking several generations old, lined with butcher paper. Usually anyone available (wait staff or kitchen staff) would be sitting at one of the dining tables (usually the bigger round ones), and be folding gau gee (or won ton) whenever there was a lull in the action.
More Gau Gee
A better shot of the wooden tray.
As far as I’ve experienced, the dumplings can be deep-fried, boiled, or steamed. Currently, my favorite is steamed.
Steamed Gau Gee
This version was topped with spring onions, ginger, soy sauce, toasted sesame oil, and sliced chili pepper (from New Mui Kwai Chop Suey, 45-1052 Kamehameha Highway, Kaneohe, Hawaii). Yum!
Enjoy. Eat well.
The Mouse
