Description
After trying shrimp dumplings at PF Changs, I fell in love with them and wanted to try to duplicate the dumplings and sauce. After a few tries, I came up with this recipe. My husband and I think that these dumplings are better than those at the restaurant! For how-to photos on how to make and fold these shrimp dumplings, please make sure to check out the related blog link.
Ingredients
- FOR THE DUMPLINGS:
- 1 pound Raw Peeled And Deveined Shrimp, Thawed And Roughly Diced
- 2 Tablespoons Finely Minced Carrots
- 2 Tablespoons Finely Minced Green Onions
- 1 teaspoon Minced Fresh Ginger
- 1 teaspoon Minced Fresh Garlic
- 2 Tablespoons Sesame And Garlic Sauce
- ¼ teaspoons Sesame Oil
- ¼ teaspoons Salt
- ¼ teaspoons Sugar
- 1 package 12 Ounce Size, Wonton Wrappers
- FOR THE SAUCE:
- ½ cups Soy Sauce
- 1 Tablespoon Seasoned Roasted Garlic Rice Vinegar
- 1 teaspoon Thai Sweet Chili Sauce
- 1 Tablespoon Sugar
- 1 teaspoon Minced Fresh Ginger
- 1 Tablespoon Sesame Oil
- ½ cups Water
- 1 Tablespoon Minced Fresh Cilantro
- 1 Tablespoon Minced Finely Chopped Green Onions
Preparation
Combine all of the dumpling ingredients (except wonton wrappers) in a large bowl. Cover bowl with a sheet of plastic wrap and refrigerate for an hour.
To make your dipping sauce, combine all the ingredients (except the fresh cilantro and green onion) in a small saucepan over medium heat. Bring to a simmer and simmer for about 5 minutes. Remove from heat. Let it cool and then refrigerate until ready to use. When ready to use, stir in cilantro and green onion, or sprinkle these on top of the sauce.
When you are ready to start your dumplings, take a small spoon or small cookie scoop, and place about a teaspoon of shrimp mixture into the center of a wonton wrapper. Moisten the outside edge of the wrapper with a bit of water. Pinch and fold the wrapper corner to corner to form a cross or a ‘t’ shape and seal. The top should look like cross. Repeat with the rest of the wrappers and filling. If you wish, forming the dumplings can be done a bit ahead of time. Just place them in an airtight container in the refrigerator until ready to cook and serve. Or, cook them right away.
Place about 2 inches of water in a large skillet. Bring water to a boil, then lower heat to bring down to a slight boil.
Line the bottom of a Chinese steamer with a piece of parchment paper, then add a light coat of vegetable oil or non-stick spray. Place dumplings in the steamer and cover with bamboo lid. Place steamer in the large skillet. Steam for 7 or 8 minutes, depending on how fast your water is simmering. Dumplings should be firm with internal temperature of 160 F when done.
Serve in the steamer basket or on a plate, with dipping sauce. You will probably have extra dipping sauce, but it is a great teriyaki-type sauce to have on hand in the refrigerator!
