| 1/2 x ca. 450 g | Medium shrimp (41 to 50 per pound), shelled and deveined |
| 1 1/2 Teelöffel | salt |
| 1 Teelöffel | Finely minced ginger or ginger juice |
| 2 Teelöffel | Shao Hsing wine or dry sherry |
| 1 Teelöffel | cornstarch |
| 5 | Water chestnuts (fresh), finely chopped |
| 2 | green onions chopped |
| 1 1/2 Esslöffel | coriander fresh, chopped |
| 2 | Chinese sausages, finely chopped |
| 1 1/4 Tasse | Grated Monterey Jack cheese (about 5 ounces) |
| 1 | Package (12 to 16 ounces) round siu mai wrappers or won ton wrappers |
| 1 Esslöffel | oil |
| 2/3 Tasse | chicken stock |
| 1/2 Tasse | whipping cream |
| 1 Esslöffel | lime juice |
