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Recipe Name: Easy Cheese And Shrimp Gyozas (east/west) Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1/2 Pound(s) Medium shrimp, 41 to 50 per
pound shelled and
deveined
1 1/2 Teaspoon(s) Salt
1 Teaspoon(s) Finely minced ginger or
Ginger juice
2 Teaspoon(s) Shao Hsing wine or dry
sherry
1 Teaspoon(s) Cornstarch
5 Water chestnuts, fresh
Finely chopped
2 Green onions, chopped
1 1/2 Tablespoon(s) Chopped fresh coriander
2 Chinese sausages, finely
chopped
1 1/4 Cup(s) Grated monterey jack cheese
about 5 ounces
1 Package, 12 to 16 ounces
round siu mai wrappers or
Won ton wrappers
1 Tablespoon(s) Oil
2/3 Cup(s) Chicken stock
1/2 Cup(s) Whipping cream
1 Tablespoon(s) Lime juice
Salt and white pepper, to
taste
Fresh coriander
Directions:
I find Chinese recipes that use dairy products highly suspect and
tendto turn my nose up at them. Ooopsss. Guess I am a snob. ;-} But
Ijust bought an excellent new cookbook++Asian Appetizers by Joyce Jue,
alocal (SF local, that is) food columnist. Check this one out...
Youshould be able to get all the ingredients easily, including the
Chinesesausages.Cheese and cream are not traditional ingredients in
Asian cooking.However, I enjoy the subtle flavor of a mild cheese, such
as MontereyJack, 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 notreally
practical to make just a dozen at a time. This recipe makes 4dozen,
and the rest can be frozen for another use. The sauce recipe isenough
for a dozen; if you want to make more, simply multiply the
sauceingredients, but bear in mind that you will have to make the
sauceseparately as part of each batch. Freeze extra uncooked gyozas on
abaking sheet; when frozen, transfer them to a freezer bag. Do
notdefrost before browning. Toss the shrimp with 1 teaspoon of the
salt and let them stand for10 minutes. Rinse thoroughly, drain, and
pat dry. Finely chop theshrimp and put them into a mixing bowl. Add
the remaining salt and theginger, wine, cornstarch, water chestnuts,
green onions, coriander,sausages and cheese: mix thoroughly. If you
are using won ton wrappers, trim the corners to make themround. Place 1
heaping teaspoon of the filling in the center of awrapper. Moisten the
edge of the wrapper with water and fold it in halfto enclose the
filling and form a half circle. Pinch the edges togetherto seal. Set
the gyoza on a baking sheet; cover it with a towel. Repeatwith the
remaining filling and wrappers. To cook and sauce 4 servings, add 1
tablespoon of oil to a 10- inchnonstick skillet and set it over medium
heat. Arrange 12 gyozas in asingle 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 fromsticking. Cover and cook at a low boil for 2
minutes. Remove the gyozasto a plate and keep them warm. Increase the
heat to high and add the cream; bring to a boil andcook, stirring until
thickened, about 45 seconds. Stir in the limejuice; 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.
ISBN0-9627345-1-9.This is a gorgeous book by a local Asian food
columnist. She covers allof east Asia and includes some of the new
"East/West" recipes that seemto be evolving in California. The largest
number of recipes are fromThailand and China but recipes from
Indonesia, Japan, Korea, Vietnam andthe Philippines are also included.
She calls these 'appetizers' butmost 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

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


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