Cover mushrooms with boiling water, stand 30 minutes, drain, chop
mushrooms finely. Combine mushrooms with beef, shelled and finely
chopped prawns, finely chopped bamboo shoots, finely chopped shallots,
ginger, crushed garlic, sesame oil and soy sauce.
Mix well. Place small amounts of mixture into center of each circle.
Brush edges of wrappers with water, fold in half, pinch edges
Drop Gow Gees into deep hot oil, fry until golden brown, remove,
drain on absorbent paper. Don’t have oil overhot or Gow Gees will brown
before filling is cooked. Serve with sauce for dipping.