P. F. Chang's China Bistro Shrimp Dumplings
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
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.
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.