Sweet and Sour Sauce: Combine all ingredients in small saucepan. Cook
over medium heat, stirring constantly, until sauce boils. Boil and
stir 1 minute. Keep sauce warm.
Gow Gees: Place mushrooms in bowl and cover with boiling water. Let stand
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 drying out.
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.