---------- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizers, Seafood, Cheese/eggs, Oriental
       Yield: 4 servings
     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
   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
   Toss the shrimp with 1 teaspoon of the salt and let
   stand for 10 minutes. Rinse thoroughly, drain and pat
   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
   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.