P. F. Chang's China Bistro Shrimp Dumplings

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Thursday, January 01, 2004

Categories:

Asian/Entree/Seafood

Yield:

2-4 portions

Ingredients:

1 pkg. wonton wrappers

Mix:

1 lb. peeled and deveined medium shrimp, washed and dried
2 T. minced fine carrot
2 T. minced fine green onion
1 tsp. minced fresh ginger
2 T. oyster sauce
¼ tsp. sesame oil

Sauce:

1 C. soy sauce
1 oz. white vinegar
½ tsp. chili paste
1 oz. sugar
½ tsp. minced fresh ginger
Sesame oil to taste
1 C. water
1 T. cilantro leaves

Directions:

Take ½ lb. of shrimp and mince fine in a food processor. Take the other ½ lb. and dice small. Combine rest of ingredients. With a small spoon, place about ½ oz. of mixture into wonton wrapper. Moisten outside edge. Fold corner to corner (opposite and seal). Top should look like cross. Place on a plate covered in refrigerator until ready to serve. Combine sauce ingredients and mix very well. Prepare garnishes.

Fill soup pot with water. Bring water to a boil, then down to slight boil. Line bottom of Chinese steamer with light coat of vegetable oil or non-stick spray. Place dumplings in steamer. Cover and steam 7-10 minutes. Dumplings should be firm with internal temperature of 160 degrees. Serve in steamer or on plate. Place 2 oz. of sauce in small bowl for dipping.

Nutrition Facts:

Source:

Executive Chef Ian Salavon