Pf Changs Pork Dumplings Food

PF CHANG POTSTICKERS

Pf Chang Potstickers image

Found this on the PF Chang website. I'm hoping it's as tasty as the dishes I've tried at their restaurant. These potstickers can also be fried in a lightly oiled saute pan or even dropped into a simple broth with some of your favorite vegetables (thinly cut carrots, bok choy, or even chinese cabbage.) Use the dipping sauce if you steam or fry them. My personal preference is for the thinner gyoza wrappers (they also come in squares.). These things come in different thicknesses and different quantities. The recipe says 8 servings but doesn't say how many are in a serving; most restaurants I've been to serve 3-6 per serving. I have my own recipe that I make that uses about a pound of meat; it makes about 50 gyoza. I don't see how they can put 2 tsp in a wrapper as they aren't that big, so keep in mind that you may have to adjust how much you put in each.

Provided by marisk

Categories < 60 Mins

Time 38m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb ground pork
2 ounces chicken broth
2 teaspoons salt
1 teaspoon sugar
1 teaspoon fresh ginger, ground
1 teaspoon chili paste (or sriracha )
1/2 teaspoon sesame oil
3 tablespoons scallions, chopped (1/8-inch)
36 round gyoza skins
1/4 cup water
1/4 cup soy sauce
1 teaspoon chili paste
1 tablespoon vinegar
2 tablespoons sugar
1 teaspoon fresh ginger, ground

Steps:

Combine all ingredients of the pork filling and mix together well.
In a separate bowl, mix all the ingredients of the dipping sauce together and set aside.
In the center of one dumpling skin, place 2 teaspoons of filling. Moisten the edges with a small amount of water for sealing the dumpling. Fold the dumpling skin in half over the meat and press to seal the edges. At this point, you are done with the fold. There are many different types of fold ranging from simple to complex. Try as many as you like, but keep the amount of filling consistent so cook times remain even.
Steam for 8 minutes or until cooked through. Optional: Pan-fry in a non stick sauté pan with a little oil until bottoms are golden brown.
Serve with a side of dipping sauce.

Nutrition Facts : Calories 99.5, Fat 6.4, SaturatedFat 2.3, Cholesterol 20.4, Sodium 1124.1, Carbohydrate 4.5, Fiber 0.1, Sugar 3.9, Protein 5.9

P. F. CHANG'S CHINA BISTRO SHRIMP DUMPLINGS

P. F. Chang's China Bistro Shrimp Dumplings image

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

Ingredients

1 (12 ounce) package wonton wrappers
1 lb peeled and deveined medium shrimp, washed and dried
2 tablespoons minced fine carrots
2 tablespoons minced fine green onions
1 teaspoon minced fresh ginger
2 tablespoons oyster sauce
1/4 teaspoon sesame oil
1 cup soy sauce
1 ounce white vinegar
1/2 teaspoon chili paste
1 ounce sugar
1/2 teaspoon minced fresh ginger
sesame oil
1 cup water
1 tablespoon cilantro leaf

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

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