"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

PF Chang's Shrimp Dumplings Recipe

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This recipe for PF Chang's Shrimp Dumplings, by , is from Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Trentmann


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.
1/4 tsp. Sesame oil.

Wonton Wrappers 1 pkg.

1 cup Soy sauce
1 oz. White vinegar
1/2 tsp. Chili paste
1 oz. Sugar
1/2 tsp. Minced fresh ginger
Sesame oil to taste
1 cup Water
1 Tbl. Cilantro leaves

Take pound of shrimp and mince fine in a food processor. Take the other pound and dice small. Combine rest of ingredients.
With a small spoon, place about 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.

For Service...
Fill soup pot with water. Bring water to a boil, then down to slight boil.
Line bottom of steamer with light coat of vegetable oil or non-stick spray.
Place dumplings in steamer. Cover and steam 7 to 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.

Number Of Servings:
Number Of Servings:




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