GOW GEES

      Title: GOW GEES
  Categories: Chinese, Seafood, Pork
       Yield: 48 Servings
  
            Stephen Ceideburg
 
 MMMMM--------------------SWEET AND SOUR SAUCE-------------------------
       1 c  Water
     1/2 c  White vinegar
     1/2 c  Sugar
     1/4 c  Tomato paste
       4 ts Cornstarch
 
 MMMMM--------------------------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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