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Easy Cheese And Shrimp Gyozas (east/west)

Easy Cheese And Shrimp Gyozas (east/west) comes together with Salt and Ginger. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 1/2 tsp
• 1 tsp

Method (preview)

1. 1

   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,

2. 2

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

3. 3

   Finely chop shrimp and put them in a mixing bowl.

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

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

11. 11

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

12. 12

    Remove gyozas to a plate; keep warm.

13. 13

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

14. 14

    Stir in lime juice.

15. 15

    Season with salt and pepper.

16. 16

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

17. 17

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