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Easy Cheese And Shrimp Gyozas (east/west)

A home-style Easy Cheese And Shrimp Gyozas (east/west) made with Salt, Dry Sherry Or Rice Wine, Monterey Jack Cheese, Oil, and Chicken Stock. Add it to your meal plan and shop the whole list in one go.

Ingredients

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

Method (preview)

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

   Add chicken stock, shake pan to prevent gyozas from stick- ing. Cover and cook at low boil for 2 minutes.

8. 8

   Remove gyozas to a plate; keep warm.

9. 9

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

10. 10

    Stir in lime juice.

11. 11

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

12. 12

    Freeze extra uncooked gyozas on a baking sheet; when frozen, transfer them to a freezer bag. Do not defrost before browning.