| 1 | 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. |
| 2 | Rinse thoroughly, drain and pat dry. |
| 3 | Finely chop shrimp and put them in a mixing bowl. |
| 4 | Add remaining salt, ginger, rice wine, cornstarch, water chestnuts, green onions, coriander, sausage and cheese to mix- ture; mix thoroughly. |
| 5 | If you are using won ton wrappers, trim the corner to make a circle. |
| 6 | Place 1 heaping teaspoon filling in the center of 1 wrapper. |
| 7 | Moisten the edge of the wrapper with water and fold in half to enclose filling and form a half-circle. |
| 8 | Pinch the edges together to seal. |
| 9 | Set on a baking sheet; cover with a towel. |
| 10 | Repeat with remaining filling and wrappers. |
| 11 | To cook and sauce 4 servings, add 1 tablespoon of the oil to a 10-inch nonstick skillet and set over medium heat. |
| 12 | Arrange 12 gyozas in one single layer; pan-fry for 1 minute or until lightly browned. |
| 13 | Turn the gyozas over to brown other side, about 1 minute longer. |
| 14 | Add chicken stock, shake pan to prevent gyozas from stick- ing. |
| 15 | Cover and cook at low boil for 2 minutes. |
| 16 | Remove gyozas to a plate; keep warm. |
| 17 | Increase heat under skillet to high, add cream; bring to a boil stirring for 45 seconds until thickened. |
| 18 | Stir in lime juice. |
| 19 | Season with salt and pepper. |
| 20 | To serve, divide the sauce among 4 plates. |
| 21 | Arrange 3 gyozas on each. |
| 22 | Garnish with fresh coriander springs. |
| 23 | Note: there is enough filling to make 4 dozen gyozas. |
| 24 | The amount of sauce indicated above is enough for 12 gyozas. |
| 25 | 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. |
| 26 | Freeze extra uncooked gyozas on a baking sheet; when frozen, transfer them to a freezer bag. |
| 27 | Do not defrost before browning. |
| 28 | Makes 4 dozen gyozas. serves 16 |
