P.F. Chang's Shrimp Dumplings


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These light, steamed dumplings are served with a homemade ginger and cilantro sauce.

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  • 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

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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. 

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