P.F. Chang's China Bistro Copycat Recipe
1 (12 ounce) package wonton wrappers
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
1 cup soy sauce
1 ounce white vinegar
1/2 teaspoon chili paste
1 ounce sugar
1/2 teaspoon minced fresh ginger
1 cup water
1 tablespoon cilantro leaf
Filling: Take 1/2 a pound of shrimp and mince fine in a food processor. Take the other 1/2 of a pound and dice small. Combine rest of ingredients. With a small spoon
Wontons: Place about 1 tablespoon 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.
Sauce: Combine sauce ingredients and mix very well.
To Cook: 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.