Sweet and Sour Sauce
1 cup water
1/2 cup white vinegar
1/2 cup granulated sugar
1/4 cup tomato paste
4 teaspoons cornstarch
Combine all ingredients in small saucepan. Cook over medium heat, stirring
constantly, until sauce boils. Boil and stir 1 minute. Keep sauce warm.
1 ounce dried mushrooms
48 wonton wrappers ginger root
2 ounces shrimp
4 ounces uncooked boneless lean pork
2 teaspoons soy sauce
1/2 teaspoon grated pared fresh ginger root
1 small clove garlic, crushed
3 cups vegetable oil
Place mushrooms in bowl and cover with boiling water. Let stand 30 minutes.
Drain mushrooms and squeeze out excess water. Cut wonton wrappers into circles
using 3-inch biscuit or cookie cutter. Cover wrappers with plastic wrap to avoid
Remove shells and back veins from shrimp. Finely chop shrimp, pork, onions and
mushrooms with a sharp knife or in a food processor. Transfer chopped foods to a
large bowl. Add soy sauce, ginger and garlic; mix well. Place a level teaspoon
of pork mixture onto the center of each wonton circle. Brush edges with water.
Fold circles in half over filling, pressing edges firmly together to seal.
Heat vegetable oil in wok over high heat to 375 degrees F. 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.