Gow Gees

• 1 cup water
• 1/2 cup white vinegar
• 1/2 cup sugar
• 1/4 cup tomato paste
• 4 teaspoons cornstarch
• 1 ounce mushrooms dried
• 1 x water boiling
• 48 each wonton wrappers
• 2 ounces shrimp
• 4 ounces pork uncooked boneless lean
• 3 each scallions, spring or green onions
• 2 teaspoons soy sauce, tamari
• 1/2 teaspoon ginger pared, grated, fresh
• 1 clove garlic crushed
• 3 cups vegetable oil

1. Cut wonton wrappers into circles using 3-inch (8 cm) biscuit or cookie cutter.
2. Cover wrappers with plastic wrap to avoid excessive drying.
3. Remove shells and back veins from shrimp.
4. Finely chop shrimp, pork, onions and mushrooms with cleaver, sharp knife or food processor.
5. Transfer chopped foods to large bowl.
6. Add soy sauce, ginger and garlic.
7. Mix well.
8. Place level teaspoon (5 mL) pork mixture onto center of each wonton circle.
9. Brush edges with water.
10. Fold circles in half over filling, pressing edges firmly together to seal.
11. Heat vegetable oil in wok over high heat until it reaches 375F (190C) F (190 C).
12. Fry 8 to 10 gow gees at a time in hot oil until golden, 2 to 3 minutes.
13. Drain on absorbent paper.
14. Serve with Sweet and Sour Sauce.

water, white vinegar, sugar, tomato paste, cornstarch, mushrooms, water, wonton wrappers, shrimp, pork, scallions, soy sauce, ginger pared, garlic, vegetable oil

Taken from recipeland.com/recipe/v/gow-gees-43556 (may not work)