Gow Gees

Description
Yields about 20 gow gees

Ingredients

 * 3 Chinese dried mushrooms
 * 3 ounces shelled, deveined large shrimp
 * 3 ounces [ground [pork]]
 * 2 tablespoons finely chopped bamboo shoots, canned or fresh
 * 2 water chestnuts, finely chopped, to make 2 tablespoons
 * 2 green onions, finely chopped
 * 2 teaspoons minced ginger
 * 1 teaspoon sesame oil
 * 1½ teaspoons red wine or rice vinegar
 * 1 teaspoon soy sauce
 * 1 teaspoon granulated sugar
 * 20 round wonton wrappers
 * 4 cups vegetable oil for deep-frying, or as needed

Directions

 * 1) Soften the dried mushrooms by soaking them in warm water for 20 to 30 minutes.
 * 2) Squeeze out any excess water.
 * 3) Remove the stems and chop finely.
 * 4) Soak the shrimp in lightly salted warm water for 5 minutes.
 * 5) Drain and pat dry with paper towels.
 * 6) While the mushrooms and shrimp are soaking, prepare the vegetables.
 * 7) In a medium bowl, combine the first 11 ingredients.
 * 8) Lay the wonton out.
 * 9) Place 1 teaspoon of filling in the middle.
 * 10) Wet all the edges with water (you can also use lightly beaten egg if desired).
 * 11) Carefully fold the wonton over the filling and seal, crimping the edges as you do so.
 * 12) Continue with the remainder of the wonton wrappers until the filling is gone.
 * 13) Add the oil to the wok and heat to between 360°F and 375°F.
 * 14) Deep-fry the gow gees, a few at a time, until they are golden brown (2 to 3 minutes).
 * 15) Use a slotted spoon to remove the gow gees from the oil.
 * 16) Drain on paper towels.
 * 17) Serve the gow gees hot with soy sauce, sweet and sour sauce, or chili sauce, or your favorite dumpling dipping sauce.