P.F. Chang's China Bistro Shrimp Dumplings


  • 1 lbs peeled and deveined medium shrimp, washed and dried
  • 2 Tbsp minced fine carrot
  • 2 Tbsp minced fine green onion
  • 1 tsp minced fresh ginger
  • 2 Tbsp oyster sauce
  • 1/4 tsp sesame oil
  • 1 package wonton wrappers

Sauce Ingredients:

  • 1 cup soy sauce
  • 1 oz white vinegar
  • 1/2 tsp chile paste
  • 1 oz granulated sugar
  • 1/2 tsp minced fresh ginger
  • Sesame oil to taste
  • 1 cup water
  • 1 Tbsp cilantro leaves


Take 1/2 pound of the shrimp and mince fine in a food processor. Take the other 1/2 pound and small dice.

Combine remaining ingredients. With a small spoon, place approximately 1/2 ounce of the mixture into the skin. Moisten the outside edge. Fold corner to corner (opposite) and seal. The top should look like a cross. Place on a plate covered in refrigerator until ready to serve. Combine sauce ingredients and mix very well. Prepare garnishes.

For service Ingredients:

Have a soup pot filled with water. Bring to a boil, then down to a slight boil. Line the bottom of a Chinese steamer with a light coat of vegetable oil or a nonstick spray. Place dumplings in steamer. Cover and steam for 7 to 10 minutes. Dumplings should be firm with an internal temperature of 160° F.

Either serve in steamer or remove to serving plate. Place 2 ounces of sauce in a small dish or bowl.

Makes 4

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