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
P.F. CHANG'S CHINA BISTRO SHRIMP FRIED RICE RECIPE
Yield 2
Number Of Ingredients 15
Steps:
- In a small bowl or cup, blend mustard, ginger, garlic and molasses. Stir in soy sauce and set aside. Heat a large, nonstick frying pan or skillet over medium heat. Spray center generously with canola cooking spray. Pour egg substitute in the middle of pan and tilt to spread egg out. Sprinkle salt and pepper over the top if desired. Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned. Cut into small pieces with knife and set aside. Spray more canola oil into pan and heat over medium heat. Add shrimp and let sizzle for about a minute. Add peas and carrots and stir-fry, tossing occasionally, for about 2 minutes or until shrimp is warmed throughout. Add steamed rice, stir and let cook about a minute. Drizzle the soy-sauce mixture over the top of rice mixture, stir, and let cook another minute or two. Turn off heat and stir in green onion and pieces of egg. Serve, offering additional soy sauce at the table, if desired.
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OUR TOP P.F. CHANG'S COPYCAT RECIPES
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Author Noel ChristmasPublished May 8, 2020
- Spicy Orange Zest Beef. "Wow, it was so amazing. Definitely a keeper! As embarrassing as it is, we licked the plates!" — Kris.
- Mongolian Beef and Spring Onions. Fresh ginger is the key to this sticky-sweet fast-cooking dish — powdered ginger just doesn't deliver the same results.
- Restaurant Style Beef and Broccoli. "This is delicious and simple to make! I never thought I could make Chinese food until this," Susan says.
- Honey Walnut Shrimp. Not sure about the sticky rice flour (mochiko) that this recipe calls for? Don't worry, you can probably find it in the specialty aisle at your supermarket.
- Moo Goo Gai Pan. You'll find these done with shrimp on the P.F. Chang's menu, and that's a super-easy substitution to make with this chicken-based recipe.
- Asian Lettuce Wraps. The trick with these wraps is in the contrasting textures. Make sure the lettuce is washed and cold so it's ultra-crispy, then top it with some deep-fried Asian rice noodles and, of course, sriracha.
- Chef John's Chicken Lettuce Wraps. Want to change this up to chicken? That's no problem at all.
- Chinese Spicy Hot And Sour Soup. "Fantastic! I was looking for a recipe that was as close to P.F. Chang's Hot and Sour Soup as possible," JanNoel says. "
- Hunan Kung Pao. "Best Kung Pao recipe I've tried — tastes just like P.F. Chang's," says TKTK, who suggests using fewer dried red chile peppers to keep their heat from overpowering the dish.
- General Tsao's Chicken II. "Whoever put this recipe together knew what they were doing. This is by far the best General Tso's recipe I've tried.
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