Crisp-fried Gow Gees

Makes 20

Ingredients:
6 Chinese dried mushrooms
4 ounces (125 g) jumbo shrimp (prawns) peeled, deveined, finely chopped
8 ounces (250 g) ground (minced) pork
1/2 cup (4 oz/125 g) finely chopped, drained canned bamboo shoots
6 scallions (spring onions), finely chopped
1 clove garlic, finely chopped
2 teaspoons sesame oil
3 teaspoons soy sauce
2 teaspoons rice wine
20 round wonton wrappers
4 cups (32 fl oz/1 L) vegetable oil for deep-frying

Directions:
Reconstitute mushrooms: Soak them in warm water for 15 - 20 minutes. Chop into fine pieces, discarding the stems.
While the mushrooms are soaking, prepare the other vegetables.
In a bowl, combine the mushrooms with ingredients 2 through 9, mixing them together thoroughly.
Place the wonton wrappers on a work surface. Take a wrapper and place about 2 teaspoons of filling in the middle. Brush the edges of the wrapper with water and fold in half, pinching the edges together firmly.
Repeat with the remaining wrappers.
Heat wok and add oil for deep-frying. When the oil is ready (375 degrees Celsius) add the gow gee and fry on both sides until they are golden. (If the oil is too hot the gow gees will brown before the filling is cooked through). Use a slotted spoon to remove the gow gees from the oil. Drain on paper towels. Serve hot with soy sauce, sweet and sour sauce, or chili sauce