1.Using an 8cm (3in) cutter, cut wonton wrappers into circles; stack a few wrappers on top of each other and cut all at the same time.
2.Cover mushrooms with boiling water, stand 30 minutes, drain, chop mushrooms finely. Combine mushrooms with pork, shelled and finely chopped prawns, finely chopped bamboo shoots, finely chopped shallots, ginger, crushed garlic, sesame oil, soy sauce and sherry. Mix well. Place small amounts of mixture into centre of each circle.
3.Brush edges of wrappers with water, fold in half, pinch edges together firmly.
4.To make sauce; combine sugar, water, vinegar, tomato paste and tomato sauce in saucepan, stir over medium heat until sugar dissolves. Mix cornflour to smooth paste with extra water, add to saucepan. Stir over medium heat until sauce boils and thickens, reduce heat, simmer one minute.
5.Drop gow gees into deep hot oil, fry until golden brown, remove, drain on absorbent paper. Don’t have oil too hot or gow gees will brown before filling is cooked. Serve with sauce for dipping.