P.F. Chang's Shrimp Dumplings
Ingredients
- Shrimp Mix:
- 1 lb. peeled and deveined medium shrimp, washed and dried
- 2 Tbs. minced fine carrot
- 2 Tbs. minced fine green onion
- 1 tsp. minced fresh ginger
- 2 Tbs. oyster sauce
- 1/4 tsp. sesame oil
- 1 package wonton wrappers
- Sauce:
- 1 C. soy sauce
- 1 1/2 oz. white vinegar
- 1/2 tsp. chile paste
- 1 Tbs. sugar
- 1/4 oz. minced fresh ginger
- 1 C. water
- 1/4 oz. cilantro leaves, chopped
Directions
Take 1/2 lb. of the shrimp and mince fine in a food processor. Take the other 1/2 lb. and small dice. Combine remaining ingredients. With a small spoon, place approximately 1/2 oz. 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 160F. Either serve in steamer or remove to serving plate. Place 2 oz. of sauce in a small dish or bowl on the side.
