Yields about 20 gow gees
- 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
- 1½ 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°F and 375°F.
- 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.