Easy Cheese And Shrimp Gyozas (east/west)

---------- Recipe via Meal-Master (tm) v8.02

Title: EASY CHEESE AND SHRIMP GYOZAS (EAST/WEST)
Categories: Appetizers, Seafood, Cheese/eggs, Oriental
Yield: 4 servings

1/2 lb Medium shrimp (41 to 40 per
-pound) shelled and deveined
1 1/2 ts Salt
1 ts Finely minced ginger or
-ginger juice
2 ts Dry sherry or rice wine
1 ts Cornstarch
5 Fresh water chestnuts,
-finely chopped
2 Green onions, chopped
1 1/2 tb Chopped fresh coriander
2 Chinese sausages, finely
-chopped
1 1/4 c Grated Monterey Jack cheese
-(about 5 ounces)
1 pk Round siu mai wrappers or
-won ton wrappers
LIME CREAM SAUCE
(see note)
1 tb Oil
2/3 c Chicken stock
1 1/2 c Heavy cream
1 tb Lime juice

Salt and white pepper to taste Sprigs of fresh
coriander

Toss the shrimp with 1 teaspoon of the salt and let
stand for 10 minutes. Rinse thoroughly, drain and pat
dry.

Finely chop shrimp and put them in a mixing bowl.

Add remaining salt, ginger, rice wine, cornstarch,
water chestnuts, green onions, coriander, sausage and
cheese to mix- ture; mix thoroughly.

If you are using won ton wrappers, trim the corner to
make a circle.

Place 1 heaping teaspoon filling in the center of 1
wrapper. Moisten the edge of the wrapper with water
and fold in half to enclose filling and form a
half-circle. Pinch the edges together to seal.

Set on a baking sheet; cover with a towel. Repeat with
remaining filling and wrappers.

To cook and sauce 4 servings, add 1 tablespoon of the
oil to a 10-inch nonstick skillet and set over medium
heat.

Arrange 12 gyozas in one single layer; pan-fry for 1
minute or until lightly browned. Turn the gyozas over
to brown other side, about 1 minute longer.

Add chicken stock, shake pan to prevent gyozas from
stick- ing. Cover and cook at low boil for 2 minutes.
Remove gyozas to a plate; keep warm.

Increase heat under skillet to high, add cream; bring
to a boil stirring for 45 seconds until thickened.
Stir in lime juice.

Season with salt and pepper.

To serve, divide the sauce among 4 plates. Arrange 3
gyozas on each. Garnish with fresh coriander springs.

Note: There is enough filling to make 4 dozen gyozas.
The amount of sauce indicated above is enough for 12
gyozas. If you want to make more, multiple the sauce
ingredients, but bear in mind that you will have to
make the sauce separately as part of each batch.
Freeze extra uncooked gyozas on a baking sheet; when
frozen, transfer them to a freezer bag. Do not defrost
before browning.

Makes 4 dozen gyozas. Serves 16.

-----