Easy Cheese and Shrimp Gyozas (East/West)

Yields:	16 servings
Rate this Recipe

	Preparation	30 minutes
	Cooking	15 minutes
	Ready In	45 minutes

Be the first to add a photo of this recipe!

Ingredients

1/2	pound	shrimp	medium, shelled and deveined
1 1/2	teaspoons	salt
1	teaspoon	ginger	finely minced, or ginger juice
2	teaspoons	sherry	dry or rice wine
1	teaspoon	cornstarch
5	each	water chestnuts	fresh, finely chopped
2	each	scallions, spring or green onions	chopped
1 1/2	tablespoons	coriander	fresh, chopped
2	each	chinese sausage	finely chopped
1 1/4	cups	monterey jack cheese	grated
1	package	wonton wrappers	or round siu mai wrappers

Lime cream sauce
1	tablespoon	vegetable oil
2/3	cup	chicken broth
1 1/2	cups	heavy whipping cream
1	tablespoon	lime juice

Directions

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 mixture; 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 1minute longer.

Add chicken stock, shake pan to prevent gyozas from sticking.

Cover and cook at low boil for 2 minutes. Remove gyozas to a plate; keep warm.

Lime Cream Sauce (see note below)

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.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Member Review

Beef in Costume for Halloween

Presentation was unique and will surprise any guests. Especially when you first cut into the pumpkin and juices start dribbling out and they can see the colorful contents inside. I used a red, green and yellow bell pepper for more color. The sauce had a creamy feel in the mouth and the vegetables and beef had baked tastes. I used 1/2 teaspoon of thyme and added extra fresh ground pepper when serving. Will definitely make it again next time I have company and add some pineapple. I think the addition of sweet overtones of pineapple along with the olives will make this a 5 star recipe.

Reviewed by sean