Easy Cheese & Shrimp Gyozas (East/West)
Submitted by creativity
Pan-fried shrimp and Monterey Jack gyozas with Chinese sausage, water chestnuts, and ginger, served in a silky lime cream sauce. East-West fusion dumplings that freeze beautifully.
YIELD
16 servingsPREP
30 minCOOK
15 minREADY
45 minThese aren’t your standard gyozas, and that’s exactly the point.
Chopped shrimp gets mixed with grated Monterey Jack cheese, Chinese sausage, water chestnuts, fresh ginger, and coriander for a filling that bridges Asian and Western flavors in every bite.
Wrapped in wonton skins and pan-fried until crispy on both sides, they finish with a quick steam in chicken broth to cook through.
The lime cream sauce is the real showstopper: heavy cream reduced with the pan drippings and spiked with fresh lime juice. It’s rich, tangy, and ridiculously good for dipping.
This recipe makes four dozen, so freeze the extras on a baking sheet and bag them up for future cravings.
Chef Tips
- Salt the shrimp first. Tossing the shrimp with salt for 10 minutes, then rinsing and patting dry, gives them a snappier, bouncier texture in the filling.
- Trim wonton wrappers into circles. If you can’t find round siu mai wrappers, just trim the corners off square wonton wrappers.
- Freeze before bagging. Freeze gyozas in a single layer on a sheet pan first, then transfer to bags. This keeps them from sticking together.
- Cook from frozen. No need to thaw. Drop frozen gyozas straight into the hot pan and add an extra minute to the steaming time.
Ingredients
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.
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