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P. F. Chang's Shrimp Dumplings
1 lb. peeled and deveined medium shrimp, washed and dried
2 T. minced fine carrot
2 T. minced fine green onion
1 t. minced fresh ginger
2 T. Oyster sauce
1/4 t. sesame oil
1 package Wonton wrappers
1 C. soy sauce
2 t. white vinegar
1/2 t. chili paste
2 t. sugar
1/2 t. minced fresh ginger
1/2 t. sesame oil, to taste
1 C. water
1 T. cilantro leaves
Take 1/2 pound of the shrimp and mince in a food processor. Take the other 1/2 pound and dice small. Combine rest of ingredients.
With a small spoon, place about 1 teaspoon of the mixture into a wrapper. Moisten the outside edges. Gather the four corners at the top and pinch to seal. Place on a plate covered in refrigerator until ready to serve.
Combine sauce ingredients and mix very well.
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 non-stick spray.
Place dumplings in steamer. Cover and steam for 7-10 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.
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