SHRIMP DUMPLINGS
Source: PF Chang's
Yield: 2 to 4 portions
Portion: 4 each, Sauce: 2 oz.

FILLING:
1 lb. peeled and deveined medium shrimp, washed and dried
2 tbsp. minced fine carrot
2 tbsp. minced fine green onion
2 tbsp. oyster sauce
1 tsp. minced fresh ginger
1/4 tsp. sesame oil
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1 pkg. Wonton Wrappers
SAUCE:
1 cup soy sauce
1 cup water
1 oz. white vinegar
1 oz. sugar
1 tbsp. cilantro leaves
1/2 tsp. chili paste
1/2 tsp. minced fresh ginger
sesame oil to taste

Take 1/2 pound of shrimp and mince fine in a food processor. Take the other 1/2 pound and dice small. Combine with rest of filling ingredients.

With a small spoon, place about 1/2 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 Chinese 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.