Place mushrooms in bowl and cover with boiling water. Let stand 30 minutes. Take mushrooms out with a slotted spoon, drain and squeeze out excess moisture. (If you just dump the mushrooms and water in a collander, the dirt from the mushrooms will be left on the mushrooms) Cut the wonton skins into 3" circles with a biscuit cutter or round cookie cutter. Cover with plastic wrap to avoid drying them out.
Peel and devein shrimp. Finely chop shrimp, pork onions and mushrooms with a sharp knife or in a food processor. Transfer chopped food to a large bowl. Add soy sauce ginger and garlic and mix well.
Place a level tsp. of the pork mixture onto the center of each wonton circle. Brush edges of circle with water. Fold the circle in half over the filling, pressing the edges firmly to seal.
Heat vegetalble oil in wok (or deep fryer) to 375F. Fry 8-10 Gow Gee at a time until golden, 2-3 minutes. Serve with Sweet and Sour Sauce.
Sweet and Sour Sauce:
1 c. water
1/2 c. white vinegar
1/2 c. sugar
1/4 c. tomato paste
4 tsp. cornstarch
Combine all ingredients in a small sauce pan.Cook over medium heat, stirring constantly until mixture boil. Boil and stir for 1 minutes. Keep sauce warm.