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       Title: Easy Cheese and Shrimp Gyozas (East/west)
  Categories: Chinese, Appetizers, Ceideburg 2
       Yield: 4 servings
  
     1/2 lb Medium shrimp (41 to 50 per
            -pound), shelled and
            -deveined
   1 1/2 ts Salt
       1 ts Finely minced ginger or
            -ginger juice
       2 ts Shao Hsing wine or dry
            -sherry
       1 ts Cornstarch
       5    Water chestnuts (fresh),
            -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    Package (12 to 16 ounces)
            -round siu mai wrappers or
            -won ton wrappers
 
 MMMMM----------------------LIME CREAM SAUCE---------------------------
       1 tb Oil
     2/3 c  Chicken stock
     1/2 c  Whipping cream
       1 tb Lime juice
            Salt and white pepper, to
            -taste
            Fresh coriander
  
   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.
   
   1.  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.
   
   2.  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.
   
   3.  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.
   
   4.  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.
   
   5.  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.
  
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