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Recipe: Pf Chang's Shrimp Dumplings
Similar Categories: Changs, Shrimp, Dumplings
Shrimp Mix:
1 lb. 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 1/2 oz. white vinegar
1/2 teaspoon chile paste
1 tablespoon sugar
1/4 oz. minced fresh ginger
1 cup water
1/4 oz. cilantro Leaves, chopped
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.
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 ounces
of sauce in a small dish or bowl on the side.
1 lb. 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 1/2 oz. white vinegar
1/2 teaspoon chile paste
1 tablespoon sugar
1/4 oz. minced fresh ginger
1 cup water
1/4 oz. cilantro Leaves, chopped
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.
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 ounces
of sauce in a small dish or bowl on the side.
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