P. F. Chang's Shrimp Dumplings Recipe - Cooking Index
P. F. Chang's Shrimp Dumplings Recipe - Cooking Index
| 1 | Wonton wrappers | |
| Filling | ||
| 1 lb | 454g / 16oz | Peeled deveined medium shrimp - washed, dried |
| 2 tablespoons | 30ml | Finely-minced carrot |
| 2 tablespoons | 30ml | Finely-minced green onion |
| 1 teaspoon | 5ml | Minced fresh ginger |
| 2 tablespoons | 30ml | Oyster sauce |
| 1/4 teaspoon | 1.3ml | Sesame oil |
| Sauce | ||
| 1 cup | 237ml | Soy sauce |
| 1 oz | 28g | White vinegar |
| 1/2 teaspoon | 2.5ml | Chile paste |
| 1 oz | 28g | Sugar |
| 1/2 teaspoon | 2.5ml | Minced fresh ginger |
| Sesame oil - to taste | ||
| 1 cup | 237ml | Water |
| 1 tablespoon | 15ml | 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.
Either serve in steamer or remove to serving plate. Place 2 ounces of sauce in a small dish or bowl.
This recipe yields 4 servings.
Source:
Top Secret Recipe's Message Boards at - http://www.topsecretrecipes.com
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