Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Medium shrimp (41 to 40 per
-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,
-finely chopped
2 Green onions, chopped
1 1/2 tb Chopped fresh coriander
2 Chinese sausages, finely
-chopped
1 1/4 c Grated Monterey Jack cheese
-(about 5 ounces)
1 pk Round siu mai wrappers or
-won ton wrappers
LIME CREAM SAUCE
(see note)
1 tb Oil
2/3 c Chicken stock
1 1/2 c Heavy cream
1 tb Lime juice

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 mix- ture; 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 1
minute longer.

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.

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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