Soak the mushrooms in cold water for five minutes.
Drain and cover with hot water for about twenty minutes.
Drain.
Chop them very fine.
Set aside.
In a skillet, saute the pork for eight minutes.
Add the onions and saute two to three minutes longer.
Set aside to cool.
Add the water chestnuts and mushrooms to the meat mixture.
Season with the soy sauce, ginger root and black pepper.
Stir in the cornstarch and shrimp, mixing well.
Fill each wonton square with two teaspoons of the filling.
Moisten the edge of the dough with water.
Roll and pinch ends to seal.
Cover with damp towel while preparing the ramainder of the appetizers.
Fry the filled wontons in hot peanut oil until browned and crisp.
Serve hot as appetizers.