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Does anyone serve a deep fried Sui Kow

Years ago Yee Mee Loo used to serve a deep fried sui gow which I have also found recipes for under the phonetic spellings gao and gow. With all of the Chinese restaurants in the greater Los Angeles area am hopeful someone can point me in the right direction to find same. Yee Mee Loo would serve it as an appetizer dish or serve it steamed or fried in their soup.

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    1. When Sui Gow is fried the name changes to Guo Tieh. Most Shanghainese, Taiwanese or noodle restaurants would have them. Try Jinjiang restaurant off Valley Rd. west of Del Mar. Be sure to order their fried red bean empanada too.

      7 Replies
      1. re: poggibonzzi

        Is Hughlipton looking for traditional guo tie "potstickers"? Sounds like he wants deep-fried, not pan fried.

        1. re: PeterCC

          Although I would try pan fried I am looking for the deep fried, and yes, they were like "potstickers". Thanks for any further information you might be able to come up with.

          1. re: Hughlipton

            I believe Sui Gow (aka Seui Gaau) is just the cantonese pronunciation of mandarin Shuǐ Jiǎo (水餃)m

            You seem to be describing what is known as Deep-Fried Prawn Dumpling (炸蝦角) in Malaysia. I've also seen it listed as Deep Fried Shrimp Dumpling (炸明蝦角) on a dim sum menu here in the States.

            Insert the chinese characters in a google images search and let us know if that's what you're looking for.

            1. re: Mr. Roboto

              "I believe Sui Gow (aka Seui Gaau) is just the cantonese pronunciation of mandarin Shuǐ Jiǎo (水餃)"

              Yes, that's correct.

              The "Siu/seui/shui" (水) character means water, which implies a boiled dumpling or a dumpling in a soup. The Gow/Gaau/Jiao character is the character for a dumpling. Once fried, the name may change. But the Gow/Gaau/Jiao character (餃) will usually remain.

              1. re: raytamsgv

                Cantonese sui gow is completely a different beast from Northern Chinese "shui jiao" dumplings.

                Cantonese folks speak of Northern dumplings as "Buck Fong Gao Zi" (aka bei fang / northern jiaozi). But when the word sui gow is used, it is the Canto version.
                Which is an oversized oblong shaped wonton with more shrimp, pork, pork fat, woodear funghi, mushroom, bamboo shoots (to name a few). If even more hardcore Guangzhou style or even the versions found in parts of Macau, the skins are made with duck eggs.

                The Cantonese versions are never deep fried, at least that doesn't exist in Hong Kong. Maybe American Chinese they do that...but expats would frown at such a sight. Fried wontons, yes (which used to be a banquet dish with a sweet & sour dip sauce containing pork innards and seafood in the 1950s in HK). But not fried sui gow...

                1. re: K K

                  The Cantonese versions are never deep fried, at least that doesn't exist in Hong Kong. Maybe American Chinese they do that ...
                  ______________

                  That's why I said PF Chang's.

                  1. re: ipsedixit

                    Or some old school Canto-American place.

      2. Well since the number of old time Cantonese restaurants keep dwindling, I'd say chances of finding a specialty item like that would be dwindling. Heck, you hardly see paper wrapped chicken much these days.

        10 Replies
        1. re: Chandavkl

          I remember back in the late 60s and early 70s in LA Chinatown, we used to order siu gao mein which was boiled oblong pork and shrimp soup dumplings with egg noodles. I believe it was basically a local Cantonese dish which was the most common back in those days? To this day I haven't seen it offered anywhere. In Hawaii where I'm from, deep fried or boiled pork and shrimp dumplings were called "gau gee" which for me was like an overstuffed won ton shaped like a half moon or rectangle. I'm guessing different Chinese communities in the US have their own versions of this item and pronounce them differently?

          1. re: Clinton

            They have sui gow noodle soup at Sam Woo in Van Nuys. My friend orders it all the time. .

            1. re: Galen

              Thanks, I never took notice since I always order the beef stew won ton noodles when I go there. It's a habit. I'll check it out the next time.

              1. re: Clinton

                Typically the ingredients for Won Ton is pork, shrimp and water chestnut. Sui Gow is pork, mushroom and bamboo shoot. I never bothered to look if sui gow is on Sam Woo's menu, Clinton. My friend always just ask for it "Sui Gow Tong Mein" (sui gow soup noodles).

                1. re: Galen

                  If HughLipton asked John (the owner's son) at Sam Woo to deep fry some Sui Gows, I'm pretty sure he would. The other waiters probably not. John is real accommodating because it's basically his restaurant.

                  1. re: Galen

                    I'll take a shot at that. Thanks for the heads up.

                    1. re: Galen

                      Here's a picture of a nice bowl of beef stew sui gow. Yum.

                       
                      1. re: Galen

                        Did you take this picture and if so, where? Other than the question that is one darn good looking soup.

                        1. re: Hughlipton

                          The picture is from a Facebook group: WeGrewUpInSanFranciscoChinatown. The sui gows are from Mr. Fong's in Daly City.

                          1. re: Galen

                            Los Angeles was a minor outpost on the Chinese American food map until the late 1970s. so the Bay Area would be a much more logical place to find the object in question.