P.F. Chang's Shrimp Dumplings copycat recipe by Todd Wilbur
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P.F. Chang's Shrimp Dumplings

Score: 5.00. Votes: 1
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Menu Description: "Served with a ginger chili pepper soy sauce. Steamed or pan-fried."

Shrimp Dumplings from P. F. Chang's are scrumptious mounds of shrimp and other yummy ingredients wrapped in wonton wrappers and steamed. You can also order them pan-fried, which makes the bottom of each little package a nice crispy brown. The dumplings are served with a soy-based dipping sauce that can be cloned by combining six ingredients in a saucepan. You don't have to be concerned about the size of the shrimp you buy for this recipe, since you're going to puree the shrimp in a food processor. Oh, by the way, you'll need a food processor to puree the shrimp.

I've hacked a ton of dishes from P.F. Chang's. Find your favorites here.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • 1/2 cup water
  • 1/4 cup soy sauce
  • 2 tablespoons granulated sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon chopped green onion (green part only)
  • 1/2 teaspoon minced ginger
  • 1/2 teaspoon chili oil
  • 1/2 pound raw shrimp (peeled and deveined)
  • 1 tablespoon finely minced carrot
  • 1 tablespoon finely minced green onion
  • 1/2 teaspoon minced fresh ginger
  • 1/2 teaspoon minced fresh garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon granulated sugar
  • 8 wonton wrappers
  • 1 egg, beaten
  • Do This
    • Restaurant/Brand
      P.F. Chang's
    • Instructions

      1. Make the dipping sauce by simmering the ingredients over medium heat for 1 minute. Remove the sauce from the heat and set it aside to cool.

      2. Make the shrimp filling for the dumplings by pureeing the shrimp in a food processor until it makes a smooth paste. Add the carrot, green onion, ginger, garlic, salt, and sugar and pulse the food processor a couple times to mix.

      3. Measure a heaping tablespoon of this filling into the center of a wonton wrapper. Brush beaten egg on each of the top four edges. Bring two opposite corners up to meet in the middle and press together over the filling. Bring the other two opposite corners up and pinch all the edges together making a square package with sealed edges. Repeat with the remaining ingredients and let the dumplings sit for about ten minutes in the refrigerator so that the "egg glue" sets up.  

      4. Prepare a steamer with hot water. When the water is simmering and steaming nicely drop in the dumplings (four at a time if your steamer is small) and steam them for 15 minutes. Serve these immediately if you want steamed dumplings. To clone the pan-fried version heat up some vegetable oil that's about 1/4-inch deep in a skillet over medium heat. When the oil is hot place the steamed dumpling with the flat side down in the oil and saute for a couple of minutes or until the bottom is golden brown. Serve with the dipping sauce.

      Serves 2 to 4 (makes 8 dumplings).

Average rating:

Score: 5.00. Votes: 1
Rating of votes (1)
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Melissa Shaffer
Apr 22, 2013, 22:00

Although this recipe takes some time... This is the best thing I have ever eaten! The dumplings & the dipping sauce are.. I can't explain them besides delicious!!! You know when you eat something great & automatically go "Yum" or "Mmm". These are it.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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