Chinese Shrimp Dumpling Recipes
P. F. CHANG'S CHINA BISTRO SHRIMP DUMPLINGS
Make and share this P. F. Chang's China Bistro Shrimp Dumplings recipe from Food.com.
Provided by Gingerbear
Categories Lunch/Snacks
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Take ½ lb.of shrimp and mince fine in a food processor.
- Take the other ½ lb.and dice small.
- Combine rest of ingredients.
- With a small spoon, place about ½ 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.
- 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.
Nutrition Facts : Calories 137.1, Fat 0.9, SaturatedFat 0.1, Cholesterol 50.3, Sodium 1801.5, Carbohydrate 21.1, Fiber 0.8, Sugar 2.9, Protein 10.5
JIAOZI (CHINESE PORK AND SHRIMP DUMPLINGS)
Traditional Chinese dumplings made all of the time. Dipping sauce: soy sauce, sugar, ginger, sesame oil, salt, minced garlic, black or white vinegar, sesame seeds, or hot sauce.
Provided by lbudder
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Mix 1/2 cup cold water and cornstarch in a bowl until combined. Combine the filling: pork, shrimp, cabbage, chives, onions, ginger, garlic, cornstarch paste, wine, soy sauce, sesame oil, salt, and pepper in a large bowl and mix well.
- Mix flour and remaining water and knead the dough into a smooth ball. Use extra water/flour to get a slightly smooth and sticky ball. Let sit for 30 minutes. Divide the dough into little balls that roll out into 4-inch diameter circles. You will have about 30 dough circles.
- Place 2 teaspoons of the filling onto the middle of each of the dough circles.
- Wrap by folding the dough circles with filling in the middle in half and pinching the edges to seal.
- Bring a large pot of salted water to a boil. Gently add about 10 dumplings into the boiling water. Bring the water back to a boil and add 1/2 cup more cold water. Repeat this twice before taking the dumplings out to serve; the pork filling should no longer be pink and shrimp should be firm. Repeat the boiling and adding of cold water with each batch of dumplings. Adding the cold water between boils reduces the starch buildup in the water.
Nutrition Facts : Calories 279.3 calories, Carbohydrate 28.1 g, Cholesterol 79.9 mg, Fat 9.5 g, Fiber 2.1 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 415 mg, Sugar 1.3 g
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