Recipe for P.F. Chang's China Bistro Shrimp Dumplings
Restaurant

P.F. CHANG'S CHINA BISTRO SHRIMP DUMPLINGS

    P.F. Chang's China Bistro Shrimp Dumplings

    Mix:

    1 pound peeled and deveined medium shrimp,
        washed and dried
    2 tablespoons minced fine carrot
    2 tablespoons minced fine green onion
    1 teaspoon minced fresh ginger
    2 tablespoons oyster sauce
    1/4 teaspoon sesame oil
    1 package wonton wrappers

    Sauce
    1 cup soy sauce
    1 ounce white vinegar
    1/2 teaspoon chile paste
    1 ounce granulated sugar
    1/2 teaspoon minced fresh ginger
    Sesame oil to taste
    1 cup water
    1 tablespoon 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
    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 degrees F.

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

    Servings: 4


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