PF Chang's Shrimp Dumplings

[marlaoh]

PF Chang's Shrimp Dumplings


Shrimp Dumplings



Portion = 4 ea.

Sauce = 2 oz.

Yield = 2 to 4 portions


Recipe

Mix-

1 lb. Peeled and deveined medium shrimp, washed and dried.

2 Tbl. Minced fine carrot.

2 Tbl. Minced fine green onion.

1 tsp. Minced fresh ginger.

2 Tbl. Oyster sauce.

¼ tsp. Sesame oil.


Wonton Wrappers – 1 pkg.


Sauce

1 cup Soy sauce

1 oz. White vinegar

½ tsp. Chili paste

1 oz. Sugar

½ tsp. Minced fresh ginger

Sesame oil to taste

1 cup Water

1 Tbl. Cilantro leaves



Procedure

1. Take ½ pound of shrimp and mince fine in a food processor. Take the other ½ pound and dice small. Combine rest of ingredients.

2. With a small spoon, place about ½ oz. of mixture into wonton wrapper. Moisten outside edge. Fold corner to corner (opposite and seal). Top should look like cross. Place on a plate covered in refrigerator until ready to serve.

3. Combine sauce ingredients and mix very well.

4. Prepare garnishes.


For Service

1. Fill soup pot with water. Bring water to a boil, then down to slight boil.

2. Line bottom of Chinese steamer with light coat of vegetable oil or non-stick spray.

3. Place dumplings in steamer. Cover and steam 7 to 10 minutes. Dumplings should be firm with internal temperature of 160 degrees.

4. Serve in steamer or on plate.

5. Place 2 oz. of sauce in small bowl for dipping.