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