| 1 | Here"s a chinese appetizer that looks great--crescents of deep fried wonton skins stuffed with pork, shrimp and other goodies. |
| 2 | For sauce: Combine water, vinegar, sugar, tomato paste and cornstarch in small saucepan. |
| 3 | Cook over medium heat, stirring constantly, until sauce boils. |
| 4 | Boil and stir 1 minute. |
| 5 | . |
| 6 | Keep sauce warm. |
| 7 | For gow gees: Place mushrooms in bowl and cover with boiling water. |
| 8 | Let stand 30 minutes. |
| 9 | Drain and squeeze out excess water. |
| 10 | Cut wonton wrappers into circles using 3-inch (8 cm) biscuit or cookie cutter. |
| 11 | Cover wrappers with plastic wrap to avoid excessive drying. |
| 12 | Remove shells and back veins from shrimp. |
| 13 | Finely chop shrimp, pork, onions and mushrooms with cleaver, sharp knife or food processor. |
| 14 | Transfer chopped foods to large bowl. |
| 15 | Add soy sauce, ginger and garlic. |
| 16 | Mix well. |
| 17 | Place level teaspoon (5 ml) pork mixture onto center of each wonton circle. |
| 18 | Brush edges with water. |
| 19 | Fold circles in half over filling, pressing edges firmly together to seal. |
| 20 | Heat vegetable oil in wok over high heat until it reaches 375 °F (190 c). |
| 21 | Fry 8 to 10 gow gees at a time in hot oil until golden, 2 to 3 minutes. |
| 22 | Drain on absorbent paper. |
| 23 | Serve with sweet and sour sauce |
