P. F. Chang's China Bistro Shrimp Dumplings
photo by Diana Yen
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 1 (12 ounce) package wonton wrappers
-
Mix
- 1 lb peeled and deveined medium shrimp, washed and dried
- 2 tablespoons minced fine carrots
- 2 tablespoons minced fine green onions
- 1 teaspoon minced fresh ginger
- 2 tablespoons oyster sauce
- 1⁄4 teaspoon sesame oil
-
Sauce
- 1 cup soy sauce
- 1 ounce white vinegar
- 1⁄2 teaspoon chili paste
- 1 ounce sugar
- 1⁄2 teaspoon minced fresh ginger
- sesame oil
- 1 cup water
- 1 tablespoon cilantro leaf
directions
- Take ½ lb.of shrimp and mince fine in a food processor.
- Take the other ½ lb.and dice small.
- Combine rest of ingredients.
- 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.
- Combine sauce ingredients and mix very well.
- Prepare garnishes.
- Fill soup pot with water. Bring water to a boil, then down to slight boil.
- Line bottom of Chinese steamer with light coat of vegetable oil or non-stick spray. Place dumplings in steamer. Cover and steam 7-10 minutes. Dumplings should be firm with internal temperature of 160 degrees.
- Serve in steamer or on plate. Place 2 oz. of sauce in small bowl for dipping.
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Reviews
-
I made this several nights ago, as a dumpling novice, and it turned out delicious, very similar to the ones at PF Chang. I do think they use some kind of larger, thinner wonton wrapper though. Also, we thought they were quite salty, even without the dip, and next time will reduce the oyster sauce to 1T. I also used ground ginger instead of fresh, with good results. -
Easy and tasted great. I did double the amount of sugar in the sauce. Other than that, I did not change a thing. A couple of people mentioned using ground ginger instead of fresh, I used fresh but I minced it on a cheese shredder, it's not the prettiest way but it gets it really minced. I have used fresh ginger in the past and to me it is hard getting it fine enough. But the shredder works great.<br/><br/>P.s. And get help when stuffing the dumplings otherwise it can be boring and time consuming. -
I made these last night to go with our "take-out" meal. We liked these and will make again. I usually just make the ground pork ones and these were a nice change of pace. We steamed half of them and fried half of them. They both were great! Thank you for posting. -
Very amazing recipe ! I prefer to steam mine and then fry them in a table spoon of half sesame/canola oil after. I also don’t have a Chinese steamer so I hacked my Rachel Ray pot by putting foil balls in my pan and then a dinner plate over with 2 inch of water then covering ! Came out DELISH !
Tweaks
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absolutely amazing! i love p.f. chang’s dumplings and these hit the spot!! i add a little more chili paste to the sauce and it was perfect! thanks for the recipe! -
RECIPE SUBMITTED BY
Gingerbear
United States
Me and my boyfriend have been together for 11 years now. We live on 40 acres and have 6 dogs and 4 Tennessee Walkers. We both work a lot of hours so there is never enough time in a day to get everything done. I absolutely love the outdoors. I also enjoy lifting weights, reading and playing with all of my beautiful animals. I absolutely love, love and love to cook. I like to cook a variety of things and also like love to bake. I like to just get in the kitchen and experiment with different things. If something does not turn out for me such as pie crust or gravy I will keep trying until I can make it work. Only problem is, when I finally make it work it may not work again the time after that. It is fun though and I do consider myself a pretty good cook for the most part. I also love slow cooker recipes. Those are my most favorite in the winter months.
