Easy Cheese And Shrimp Gyozas (east/west)

INGREDIENTS

INSTRUCTIONS

I find Chinese recipes that use dairy products highly suspect and  tend
to turn my nose up at them.  Ooopsss.  Guess I am a snob.  ;-}  But I
just bought an excellent new cookbook++Asian Appetizers by  Joyce Jue,
a local (SF local, that is) food columnist.  Check this  one out...
You should be able to get all the ingredients easily,  including the
Chinese sausages.  Cheese and cream are not traditional ingredients in
Asian cooking.  However, I enjoy the subtle flavor of a mild cheese,
such as Monterey  Jack, and the way it works in this gyoza
(Japanese-style potsticker)  recipe. The cheese acts as a velvety
binder that melts in your mouth;  the cream is used to make a
lime-scented sauce.  A dozen gyozas makes a nice appetizer serving for
four, but it's not  really practical to make just a dozen at a time.
This recipe makes 4  dozen, and the rest can be frozen for another use.
The sauce recipe  is enough for a dozen; if you want to make more,
simply multiply 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.  Toss the shrimp with 1
teaspoon of the salt and let them stand for 10  minutes.  Rinse
thoroughly, drain, and pat dry.  Finely chop the  shrimp and put them
into a mixing bowl.  Add the remaining salt and  the ginger, wine,
cornstarch, water chestnuts, green onions,  coriander, sausages and
cheese: mix thoroughly. If you are using won  ton wrappers, trim the
corners to make them round. Place 1 heaping  teaspoon of the filling in
the center of a wrapper. Moisten the edge  of the wrapper with water
and fold it in half to enclose the filling  and form a half circle.
Pinch the edges together to seal. Set the  gyoza on a baking sheet;
cover it with a towel.  Repeat with the  remaining filling and
wrappers. To cook and sauce 4 servings, add 1  tablespoon of oil to a
10- inch nonstick skillet and set it over  medium heat.  Arrange 12
gyozas in a single layer n the pan; pan-fry  for 1 minute or until
lightly browned. Turn the gyozas over and brown  the other side, about
1 minute longer. Add the chicken stock; shake  the pan to prevent the
gyozas from sticking. Cover and cook at a low  boil for 2 minutes.
Remove the gyozas to a plate and keep them warm.  Increase the heat to
high and add the cream; bring to a boil and  cook, stirring until
thickened, about 45 seconds.  Stir in the lime  juice; season to taste
with salt and pepper. To serve, divide the  sauce among 4 plates;
arrange 3 gyozas on each. Garnish with fresh  coriander.  From "Asian
Appetizers" by Joyce Jue, Harlow and Ratner, 1991. ISBN  0-9627345-1-9.
This is a gorgeous book by a local Asian food columnist.  She covers
all of east Asia and includes some of the new "East/West" recipes  that
seem to be evolving in California.  The largest number of  recipes are
from Thailand and China but recipes from Indonesia,  Japan, Korea,
Vietnam and the Philippines are also included.  She  calls these
'appetizers' but most will easily serve as main courses.  Posted by
Stephen Ceideberg; October 14 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

A Message from our Provider:

“We simply prepare ourselves. God fills us.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 953
Calories From Fat: 266
Total Fat: 30.1g
Cholesterol: 162.8mg
Sodium: 2774.9mg
Potassium: 552.3mg
Carbohydrates: 125.2g
Fiber: 6.7g
Sugar: 1.4g
Protein: 40.2g