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
- 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 Source:
Submitted by: Recipe Group Member
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