P.F. Chang's China Bistro
Shrimp Dumplings



  • 1 pound 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


  • 1 cup soy sauce
  • 1 ounce white vinegar
  • 1/2 teaspoon chile paste
  • 1 ounce granulated sugar
  • 1/2 teaspoon minced fresh ginger
  • Sesame oil to taste
  • 1 cup water
  • 1 tablespoon cilantro leaves


  1. Take 1/2 pound of the shrimp and mince fine in a food processor. Take the other 1/2 pound and small dice.
  2. 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.
  3. Combine sauce ingredients and mix very well. Prepare garnishes.
  4. For service: 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 160 degrees F.
  5. Either serve in steamer or remove to serving plate. Place 2 ounces of sauce in a small dish or bowl.

Servings: 4

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