Fried Pork & Spinach Wontons with Pineapple Sauce

Ingredients:

1oz dried mushrooms
1lb boneless lean pork
4oz fresh spinach, stemmed
1-1/2 tbsp dry sherry
4 tsp soy sauce, divided
1/4 tsp black pepper
48 wonton wrappers (about 1 pound)
6 floz pineapple juice
1/2cup distilled white vinegar
1tbsp ketchup
2 oz sugar
1-1/2 tbsp cornstarch
Vegetable oil for frying
Pineapple leaves for garnish

Preparation:
1.Place mushrooms in bowl; cover with hot water. Let stand 30 minutes; drain. Squeeze out excess water. Cut off and discard stems.
2.Finely chop mushroom caps, pork and spinach with food processor or cleaver. Transfer pork mixture to large bowl. Add sherry, 2 teaspoons soy sauce and pepper; mix well.
3.For wontons, work with about twelve wrappers at a time, keeping remaining wrappers covered with plastic wrap. Spoon 1 rounded teaspoon pork mixture onto center of each wonton wrapper. Gather edges around filling, pressing firmly at top to seal; cover and set aside.
4.Combine pineapple juice, vinegar, ketchup, sugar and remaining 2 teaspoons soy sauce in medium saucepan. Bring to a boil over medium-high heat.
5.Blend cornstarch and water in small cup; stir into pineapple mixture. Reduce heat to low; simmer until thickened, about 3 minutes, stirring occasionally.Keep warm
6.Heat oil in wok or large skillet over medium-high heat to 375°F. Add eight to ten wontons at a time; cook until golden and crisp, 2 to 3 minutes.
7.Drain on paper towels.
8.To serve, pour pineapple mixture over wontons.
9.Garnish, if desired.