P.F. Chang's China Bistro Shrimp Dumplings

• Mix:1 pound peeled and deveined medium shrimp, washed and dried2 tablespoons minced fine carrot2 tablespoons minced fine green onion1 teaspoon minced fresh ginger2 tablespoons oyster sauce1/4 teaspoon sesame oil1 package wonton wrappers
• Sauce:1 cup soy sauce1 ounce white vinegar1/2 teaspoon chile paste1 ounce granulated sugar1/2 teaspoon minced fresh gingerSesame oil to taste1 cup water1 tablespoon cilantro leaves
• Take 1/2 pound of the shrimp and mince fine in a food processor.Take the other 1/2 pound and small dice.Combine remaining ingredients. With a small spoon, placeapproximately 1/2 ounce of the mixture into the skin. Moisten theoutside edge. Fold corner to corner (opposite) and seal. The topshould look like a cross. Place on a plate covered in refrigeratoruntil ready to serve. Combine sauce ingredients and mix very well.Prepare garnishes.For serviceHave a soup pot filled with water. Bring to a boil, then down to aslight boil. Line the bottom of a Chinese steamer with a light coatof vegetable oil or a nonstick spray. Place dumplings in steamer.Cover and steam for 7 to 10 minutes. Dumplings should be firm withan internal temperature of 160 degrees F.Either serve in steamer or remove to serving plate. Place 2 ouncesof sauce in a small dish or bowl.Servings: 4 For more great Recipes goto http://recipeofthedat.blogspot.com