P.F. Chang's China Bistro Shrimp Dumplings

By nurseliz

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

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.