2 hearty servings

1/2 lb Large Shrimp, shelled and deveined
1 1/2 tsp Salt
1 tsp Finely minced ginger, or ginger juice
2 tsp Dry sherry
1 tsp Cornstarch
5 Water chestnuts, finely chopped
2 Green onions, chopped
1 1/2 Tbs Coriander, chopped
2 Chinese sausages, finely chopped
1 1/4 cup Grated Monterey Jack cheese
1 Package of won ton wrappers

------ LIME CREAM SAUCE ------
1 Tbs Olive oil
2/3 cup Chicken stock
1/2 cup Whipping cream
1 Tbs Lime juice
Salt and white pepper, to taste
Coriander

1. Toss the Shrimp with 1 tsp 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. Trim the corners of the won ton wrappers to make them round. Place 1 heaping tsp 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 and cover it with a towel. Repeat with the remaining filling and wrappers.

3. To cook, add 1 Tbs of Olive oil to a 10 inch nonstick skillet and set it over medium heat. Arrange 12 Gyozas in a single layer on the pan. Pan fry for 1 minute or until lightly browned. Turn the Gyozas over and brown the other side for about 1 minute longer. Add the chicken stock and 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, for about 45 seconds. Stir in the lime juice and season to taste with salt and pepper.

5. To serve, divide the sauce among 4 plates and arrange 3 Gyozas on each. Garnish with the coriander.