---------- 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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