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Easy Cheese and Shrimp Gyozas (East/west)

A home-style Easy Cheese and Shrimp Gyozas (East/west) made with Salt, Monterey Jack Cheese, Oil, Chicken Stock, and Whipping Cream. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 1/2 tsp
• 1 1/4 cup
• 1 tbsp
• 2/3 cup
• 1/2 cup
• 1 tbsp

Method (preview)

1. 1

   Freeze extra uncooked gyozas on a baking sheet; when frozen, transfer them to a freezer bag.

2. 2

   Do not defrost before browning.

3. 3

   Toss the shrimp with 1 teaspoon of the salt and let them stand for 10 minutes.

4. 4

   Rinse thoroughly, drain, and pat dry.

5. 5

   Finely chop the shrimp and put them into a mixing bowl.

6. 6

   Add the remaining salt and the ginger, wine, cornstarch, water chestnuts, green onions, coriander, sausages and cheese: mix thoroughly.

7. 7

   If you are using won ton wrappers, trim the corners to make them round.

8. 8

   Place 1 heaping teaspoon of the filling in the center of a wrapper.

9. 9

   Moisten the edge of the wrapper with water and fold it in half to enclose the filling and form a half circle.

10. 10

    Set the gyoza on a baking sheet; cover it with a towel.

11. 11

    Repeat with the remaining filling and wrappers.

12. 12

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

13. 13

    Arrange 12 gyozas in a single layer n the pan; pan-fry for 1 minute or until lightly browned.

14. 14

    Add the chicken stock; shake the pan to prevent the gyozas from sticking.

15. 15

    Cover and cook at a low boil for 2 minutes.

16. 16

    Remove the gyozas to a plate and keep them warm.

17. 17

    Increase the heat to high and add the cream; bring to a boil and cook, stirring until thickened, about 45 seconds.

18. 18

    Stir in the lime juice; season to taste with salt and pepper.

19. 19

    5. To serve, divide the sauce among 4 plates; arrange 3 gyozas on each. Garnish with fresh coriander.

20. 20

    Japan, Korea, Vietnam and the Philippines are also included. She calls these 'appetizers' but most will easily serve as main courses.