Recipe: P.F. Chang's Shrimp Dumplings and Szechwan Chicken Chow Fun

P.F. CHANG'S SHRIMP DUMPLINGS

Portion = 4 each
Sauce = 2 oz
Yield = 2 to 4 portions

1 pkg. wonton wrappers
FOR THE FILLING:
1 lb. peeled and deveined medium shrimp, washed and dried, divided use
2 tbsp. finely minced carrot
2 tbsp. finely minced green onion
1 tsp minced fresh ginger
2 tbsp. oyster sauce
1/4 tsp. sesame oil
SAUCE INGREDIENTS:
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 tbsp. chopped fresh cilantro leaves

TO PREPARE THE FILLING:
Take 1/2 lb. of the shrimp and mince fine in a food processor. Take the other 1/2 lb. and small dice. Combine with the remaining ingredients for the filling.

TO MAKE THE WONTONS:
With a small spoon, place approximately 1/2 oz. of the filling mixture into the a wonton 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.

WHEN READY TO SERVE:
Combine sauce ingredients and mix very well. Prepare garnishes. Set aside.

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 non-stick spray. Place dumplings in streamer. Cover and steam for 7 to 10 minutes. Dumplings should be firm with an internal temperature of 160 degrees F.

Either serve in steamer or remove to serving plate. Place 2 oz. of sauce in a small dish or bowl.

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P.F. CHANG'S SZECHWAN CHICKEN CHOW FUN

SAUCE INGREDIENTS:
2 tbsp. soy sauce
2 tbsp. vinegar
2 tbsp. sugar
1 tsp. Oyster sauce
1 tsp. mushroom soy sauce
2 Tbsp. water
FOR THE CHOW FUN:
14 oz. chow fun noodles (wide rice noodles are sold fresh in 16 oz. to 32 oz. packages at most oriental markets.)
2 tsp. vegetable oil
1 tsp. minced garlic
1 tsp. chili paste
4 oz. Ground chicken (cooked)
2 Tbsp. shredded black fungus mushrooms.
Sesame oil
FOR GARNISH:
2 Tbsp. minced scallions
1 tsp. Szechwan preserved vegetables

Combine the ingredients for the sauce; set aside.

Separate the chow fun noodles and cover with plastic wrap until ready for service.

Heat wok and add 2 tsp. vegetable oil. Stir fry garlic and chili paste for 5 to 7 seconds. Add ground chicken sear with garlic and chili paste. Add black fungus mushrooms and the sauce; stir-fry briefly.

Separate the noodles and drop into the wok while you are mixing a handful at a time. Continue cooking until the noodles have absorbed all the flavors and are hot.

Finish with sesame oil. Serve into bowls or plates. Garnish with Szechwan preserved vegetables and minced scallions.