Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Medium shrimp - (41 to 40 per, pound) shelled and d

  2. 1 1/2 teaspoons 7 1/2ml Salt

  3. 1 teaspoon 5ml Finely minced ginger or - ginger juice

  4. 2 teaspoons 10ml Dry sherry or rice wine

  5. 1 teaspoon 5ml Cornstarch

  6. 5 Fresh water chestnuts - finely chopped

  7. 2 Green onions - chopped

  8. 1 1/2 tablespoons 22ml Chopped fresh coriander

  9. 2 Chinese sausages - finely

  10. 1 1/4 cups 182g / 6.4oz Grated Monterey Jack cheese - (about 5 ounces)

  11. 1 Round siu mai wrappers or - won ton wrappers Lime cream sauce (see note)

  12. 1 tablespoon 15ml Oil

  13. 2/3 cup 157ml Chicken stock

  14. 1 1/2 cups 355ml Heavy cream

  15. 1 tablespoon 15ml Lime juice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 1 minute 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. 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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