---------- Recipe via Meal-Master (tm) v8.02
  
       Title: GOW GEES
  Categories: Chinese, Seafood, Pork
       Yield: 48 servings
  
            Stephen Ceideburg
 
 -------------------SWEET AND SOUR SAUCE-------------------
       1 c  Water
     1/2 c  White vinegar
     1/2 c  Sugar
     1/4 c  Tomato paste
       4 ts Cornstarch
 
 -------------------------GOW GEES-------------------------
       1 oz Dried mushrooms
            Boiling water
      48    Wonton wrappers (about 1
            -pound)
       2 oz Shrimp
       4 oz Uncooked boneless lean pork
       3    Green onions
       2 ts Soy sauce
     1/2 ts Grated pared fresh ginger
            -root
       1 sm Clove garlic, crushed
       3 c  Vegetable oil
  
   Here’s a Chinese appetizer that looks great--crescents
   of deep fried wonton skins stuffed with pork, shrimp
   and other goodies.
   
   For Sauce:
   
   1. Combine water, vinegar, sugar, tomato paste and
   cornstarch in small saucepan. Cook over medium heat,
   stirring constantly, until sauce boils. Boil and stir
   1 minute. . Keep sauce warm.
   
   For Gow Gees:
   
   2. Place mushrooms in bowl and cover with boiling
   water. Let stand 30 minutes. Drain and squeeze out
   excess water.
   
   3. Cut wonton wrappers into circles using 3-inch (8
   cm) biscuit or cookie cutter. Cover wrappers with
   plastic wrap to avoid excessive drying.
   
   4. Remove shells and back veins from shrimp. Finely
   chop shrimp, pork, onions and mushrooms with cleaver,
   sharp knife or food processor. Transfer chopped foods
   to large bowl. Add soy sauce, ginger and garlic. Mix
   well.
   
   5. Place level teaspoon (5 mL) pork mixture onto
   center of each wonton circle. Brush edges with water.
   Fold circles in half over filling, pressing edges
   firmly together to seal.
   
   6. Heat vegetable oil in wok over high heat until it
   reaches 375 degrees F (190 C). Fry 8 to 10 gow gees at
   a time in hot oil until golden, 2 to 3 minutes. Drain
   on absorbent paper. Serve with Sweet and Sour Sauce.
   From “Chinese Cooking Class Cookbook” by the Editors
   of Consumer Guide, Publications International LTD,
   1980. ISBN 0-517-322455.
  
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