Spam Gau Gee: A Taste of Aloha in Every Bite

Growing up in Honolulu, the aroma of frying gau gee was practically the scent of childhood. I remember countless family gatherings where platters of these crispy, savory morsels would disappear faster than you could say “ono!” My tutu (grandmother) always made the best, her secret ingredient being, I suspect, an extra pinch of aloha. Each bite was a perfect symphony of salty Spam, crunchy water chestnuts, and a delicate, crispy wrapper, a taste that instantly transported me back to those carefree days. Recreating that magic in my own kitchen is always a labor of love, a way to keep those precious memories alive.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: About 50 gau gee
• Yield: About 50 gau gee
• Dietary Type: Not Gluten-Free, Contains Eggs

Ingredients

• 1 (12 ounce) can Spam, grated
• 1 1/2 cups water chestnuts, chopped
• 1 stalk green onion, chopped
• 1/2 teaspoon pepper
• 1 tablespoon oyster sauce
• 1 egg
• 1 tablespoon cornstarch
• 1/2 teaspoon sugar
• 1/2 teaspoon MSG (optional)
• 1 (4 3/4 ounce) package wonton wrappers
• Water, for sealing wrappers
• Oil, for deep frying (vegetable, canola, or peanut oil recommended)

Equipment Needed

• Large Mixing Bowl
• Cutting Board
• Knife
• Deep Fryer or Large Pot
• Slotted Spoon or Spider
• Paper Towels

Instructions

1. In a large mixing bowl, combine the grated Spam, chopped water chestnuts, chopped green onion, pepper, oyster sauce, egg, cornstarch, sugar, and MSG (if using). Mix thoroughly until all ingredients are evenly distributed. This mixture will form the filling for your gau gee.

2. Lay out a wonton wrapper on a clean, flat surface. Keep the remaining wrappers covered with a damp cloth or paper towel to prevent them from drying out.

3. Place about 1 teaspoon of the Spam mixture in the center of the wonton wrapper. Avoid overfilling, as this can make the gau gee difficult to seal.

4. Dampen the edges of the wonton wrapper with a little water. This will help the wrapper seal properly.

5. Fold the wonton wrapper in half diagonally to form a triangle, or bring opposite corners together, pressing firmly to seal. Ensure all edges are tightly sealed to prevent the filling from leaking out during frying. You can also experiment with different folding techniques, such as folding into a pouch or a tortellini shape.

6. Repeat steps 2-5 until all the Spam mixture is used up.

7. Heat oil in a deep fryer or large pot to 350 to 375°F (175 to 190°C). Use a thermometer to ensure accurate temperature control. If you don’t have a deep fryer, use a large, heavy-bottomed pot and fill it with at least 3 inches of oil.

8. Carefully add the gau gee to the hot oil in batches, being careful not to overcrowd the fryer. Overcrowding will lower the oil temperature and result in soggy gau gee.

9. Fry the gau gee for about 2-3 minutes per side, or until they are a light golden brown and crispy. Use a slotted spoon or spider to turn them over for even cooking.

10. Once the gau gee are golden brown, remove them from the oil with a slotted spoon or spider and place them on a plate lined with paper towels to drain excess oil.

11. Serve the Spam Gau Gee hot and enjoy!

Expert Tips & Tricks

• Grate, Don’t Dice: Grating the Spam creates a finer texture that blends more seamlessly with the other ingredients, resulting in a more cohesive filling.
• Seal it Tight: Ensure the wonton wrappers are well-sealed to prevent the filling from leaking out during frying. A dab of egg wash along the edges can further enhance the seal.
• Temperature Control is Key: Maintaining a consistent oil temperature is crucial for crispy gau gee. Use a thermometer and adjust the heat as needed.
• Don’t Overcrowd: Fry the gau gee in batches to prevent overcrowding the fryer, which can lower the oil temperature and result in soggy gau gee.
• Make-Ahead Magic: Prepare the filling and fold the gau gee ahead of time. Store them in the refrigerator for up to 24 hours before frying.
• MSG Debate: While MSG is optional, it does enhance the savory flavor of the gau gee. If you’re sensitive to MSG, feel free to omit it.
• Air Fryer Option: For a healthier alternative, you can air fry the gau gee. Preheat your air fryer to 375°F (190°C) and air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy.

Serving & Storage Suggestions

Serve the Spam Gau Gee hot, ideally immediately after frying, for the best crispy texture. They make a fantastic appetizer, snack, or party food. Consider serving them with a dipping sauce such as sweet and sour sauce, soy sauce, or a spicy chili garlic sauce.

Storage:

• Room Temperature: Spam Gau Gee are best consumed immediately. They can be kept at room temperature for no longer than 2 hours.
• Refrigerator: Store leftover fried gau gee in an airtight container in the refrigerator for up to 3 days. Reheat in the oven, air fryer, or frying pan to restore crispness.
• Freezer: Uncooked gau gee can be frozen for up to 2 months. Freeze them in a single layer on a baking sheet before transferring them to a freezer bag to prevent sticking. Fry directly from frozen, adding a few minutes to the cooking time.

Reheating:

• Oven: Preheat oven to 350°F (175°C) and bake for 5-7 minutes, or until heated through and crispy.
• Air Fryer: Reheat in the air fryer at 350°F (175°C) for 3-5 minutes, or until crispy.
• Frying Pan: Reheat in a frying pan with a little oil over medium heat until heated through and crispy.

Nutritional Information

(Estimated per serving, assuming a serving size of 2-3 gau gee)

Nutrient	Amount per Serving	% Daily Value
Calories	217.8 kcal	N/A
Calories from Fat	111 kcal	N/A
Total Fat	12.3 g	19%
Saturated Fat	4.4 g	22%
Cholesterol	57.4 mg	19%
Sodium	745.2 mg	31%
Total Carbohydrate	18.3 g	6%
Dietary Fiber	1.1 g	4%
Sugars	1.5 g	N/A
Protein	8.4 g	16%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spicy Gau Gee: Add a pinch of red pepper flakes or a dash of sriracha to the Spam mixture for a spicy kick.
• Vegetarian Gau Gee: Substitute the Spam with finely diced mushrooms or tofu for a vegetarian version.
• Shrimp Gau Gee: Replace half of the Spam with finely chopped shrimp for a seafood twist.
• Different Wrappers: Experiment with using egg roll wrappers for a larger gau gee.
• Sweet and Savory: Add a small amount of finely diced pineapple to the filling for a touch of sweetness.

FAQs (Frequently Asked Questions)

Q: Can I make these ahead of time?
A: Yes, you can prepare the filling and fold the gau gee ahead of time. Store them in the refrigerator for up to 24 hours before frying. Uncooked gau gee can also be frozen for longer storage.

Q: What’s the best way to prevent the filling from leaking out?
A: Ensure you seal the wonton wrappers tightly, using a little water to dampen the edges. Avoid overfilling the wrappers.

Q: Can I bake these instead of frying?
A: While frying is traditional, you can bake them at 375°F (190°C) for 15-20 minutes, or until golden brown, but the texture will be different from fried gau gee.

Q: How do I keep them crispy after frying?
A: Drain the gau gee on paper towels to remove excess oil, and serve them immediately after frying.

Q: Is MSG really necessary?
A: MSG is optional and primarily enhances the savory flavor. You can omit it if you prefer.

Final Thoughts

Spam Gau Gee is more than just a recipe; it’s a taste of home, a celebration of simple flavors, and a reminder of cherished memories. I encourage you to try this recipe and experience the unique blend of textures and tastes that make this dish so special. Share your creations with friends and family, and don’t hesitate to put your own personal spin on it. After all, the best recipes are those that are shared and adapted with love. Happy cooking, and aloha!