Tsr Version of P F Chan Gs Shrimp Dumplings by Todd Wilbur
Recreate the magic of restaurant-quality dim sum at home with this "TSR Version of P.F. Chang’s Shrimp Dumplings" by Todd Wilbur. These delectable shrimp-filled dumplings are made with a savory blend of finely chopped shrimp, crunchy water chestnuts, aromatic green onions, and fresh ginger, all wrapped in tender wonton skins. Steamed to perfection, the dumplings boast a silky, translucent texture that melts in your mouth. Pair them with a simple, tangy dipping sauce made from soy sauce, rice vinegar, and a touch of honey for the ultimate flavor experience. Perfect as an appetizer or a main course, this recipe is an easy yet impressive dish for any occasion. Ready in just 40 minutes and serving four, it’s ideal for dim sum lovers looking to bring an authentic restaurant-style meal to their own kitchen.
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Recipe Information
Ingredients
- 1 cup Raw shrimp, peeled and deveined
- 2 tablespoons Green onions, finely chopped
- 2 tablespoons Water chestnuts, finely chopped
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Fresh ginger, grated
- 20 sheets Wonton wrappers
- 1 teaspoon Cornstarch (for sealing wrappers)
- 2 tablespoons Water (for sealing wrappers)
- 3 tablespoons Soy sauce (for dipping sauce)
- 1 tablespoon Rice vinegar (for dipping sauce)
- 1 teaspoon Honey (for dipping sauce)
- 1 teaspoon Sesame oil (for dipping sauce)
Instructions
Finely chop the raw shrimp into a paste-like consistency or pulse it in a food processor until smooth but not liquid.
In a mixing bowl, combine the shrimp paste, green onions, water chestnuts, soy sauce, sesame oil, and grated ginger. Mix thoroughly until the filling is well combined.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry for sealing the wonton wrappers.
Lay out a wonton wrapper on a clean surface. Place about 1 teaspoon of the shrimp filling in the center of the wrapper.
Brush the edges of the wrapper with the cornstarch slurry. Fold the wrapper in half to form a triangle, pressing the edges tightly to seal. Optionally, fold and pleat the edges for a traditional look.
Repeat the process with the remaining wrappers and filling.
Heat a large steamer pot or a bamboo steamer lined with parchment paper to prevent sticking. Place the dumplings in a single layer, ensuring they do not touch, and steam for 7-10 minutes or until the shrimp is fully cooked and the wrappers are translucent.
While the dumplings steam, prepare the dipping sauce by mixing the soy sauce, rice vinegar, honey, and sesame oil in a small bowl.
Serve the dumplings hot with the dipping sauce on the side. Enjoy!
Nutrition Facts
Calories |
870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 4100 mg | 178% | |
| Total Carbohydrate | 94.3 g | 34% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 9.1 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1202 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
