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P.F. Chang's China Bistro Shrimp Dumplings
Nb persons: 4
Yield:
Preparation time:
Total time:
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| 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 |
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.
Servings: 4
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