Easy Cheese And Shrimp Gyozas (East/West) Recipe

Step 1

Salt and white pepper to taste Sprigs of fresh coriander

Step 2

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

Step 3

Finely chop shrimp and put them in a mixing bowl.

Step 4

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

Step 5

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

Step 6

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.

Step 7

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

Step 8

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

Step 9

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 1 minute longer.

Step 10

Add chicken stock, shake pan to prevent gyozas from stick- ing. Cover and cook at low boil for 2 minutes. Remove gyozas to a plate; keep warm.

Step 11

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

Step 12

Season with salt and pepper.

Step 13

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

Step 14

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.

Step 15

Makes 4 dozen gyozas. Serves 16.

Things You'll Need

  • 1/2lb Medium shrimp (41 to 40 per
  • -pound) shelled and deveined
  • 1 1/2ts Salt
  • 1ts Finely minced ginger or
  • -ginger juice
  • 2ts Dry sherry or rice wine
  • 1ts Cornstarch
  • 5 Fresh water chestnuts,
  • -finely chopped
  • 2 Green onions, chopped
  • 1 1/2tb Chopped fresh coriander
  • 2 Chinese sausages, finely
  • -chopped
  • 1 1/4c Grated Monterey Jack cheese
  • -(about 5 ounces)
  • 1pk Round siu mai wrappers or
  • -won ton wrappers
  • (see note)
  • 1tb Oil
  • 2/3c Chicken stock
  • 1 1/2c Heavy cream
  • 1tb Lime juice

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