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P. F. Chang's China Bistro Shrimp Dumplings

P.F. Chang's serves scrumptious shrimp dumplings. Mounds of shrimp and other yummy ingredients are wrapped in wonton wrappers and steamed. You can also order them pan-fried, which makes the bottom of each little package a nice crispy brown.
The dumplings are served with a soy-based dipping sauce. You don't have to be concerned about the size of the shrimp you buy for my P.F. Chang's Shrimp Dumplings copycat recipe, since you're going to purée the shrimp in a food processor.
Servings: 4
Author: Food.com

Ingredients

Dumplings:

  • 1 12-ounce package wonton wrappers
  • 1 pound medium shrimp peeled and deveined, washed and dried
  • 2 tablespoons finely minced carrots
  • 2 tablespoons finely minced green onions
  • 1 teaspoon minced fresh ginger
  • 2 tablespoons oyster sauce
  • ¼ teaspoon sesame oil

Dipping sauce:

  • 1 cup soy sauce
  • 1 ounce white vinegar
  • ½ teaspoon chili paste
  • 1 ounce sugar
  • ½ teaspoon minced fresh ginger
  • ¼ teaspoon sesame oil
  • 1 cup water
  • 1 tablespoon minced cilantro leaf

Instructions

Make the filling:

  • Mince half of the shrimp to a fine grind in a food processor.
  • Use a knife to cut the remaining shrimp into a small dice.
  • Combine the minced and diced shrimp with the carrots, green onion, ginger, oyster sauce, and sesame oil.

Make the dumplings:

  • Use a #60 portion scoop or a spoon to place a 1 tablespoon or a 1/2 ounce portion of filling onto a wonton wrapper.
  • Moisten the outside edges of the wrapper.
  • Fold the four opposing corners to the top of the dumpling and press the edges to seal. The top view of the dumpling should look like a cross.
  • Place the dumpling on a plate and repeat with the remaining filling and wrappers.
  • Cover the dumplings and refrigerate until ready to use.

Make the sauce:

  • Combine the sauce ingredients and mix very well.

Cook the dumplings:

  • Fill a pot with water, bring the water to a rapid boil, and then turn the temperature down to a slight boil.
  • Line the bottom of a Chinese steamer with a light coat of vegetable oil or non-stick spray.
  • Place the dumplings in the steamer.
  • Cover and steam for 7-10 minutes. The dumplings should be firm with internal temperature of 160 degrees.
  • Place about 1/4 cup of the dipping sauce in a small bowl to serve with each portion of dumplings.

Notes

For a fried version, steam the dumplings and then pan fry them in a bit of canola and/or sesame oil until the bottoms are golden brown.