P. F. CHANG'S CHINA BISTRO SHRIMP DUMPLINGS

Mix:
1 lb. peeled and deveined medium shrimp,
    washed and dried
2 T. minced fine carrot
2 T. minced fine green onion
1 tsp. minced fresh ginger
2 T. oyster sauce
1/4 tsp. sesame oil
1 pkg. wonton wrappers

Sauce
1 C. soy sauce
1 oz. white vinegar
1/2 tsp. chile paste
1 oz. sugar
1/2 tsp. minced fresh ginger
Sesame oil to taste
1 C. water
1 T. 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, place approximately 1/2 ounce of the mixture into the skin. Moisten the outside edge. Fold corner to corner (opposite) and seal. The top should look like a cross. Place on a plate covered in refrigerator until ready to serve. Combine sauce ingredients and mix very well. Prepare garnishes.

For service
Have a soup pot filled with water. Bring to a boil, then down to a slight boil. Line the bottom of a Chinese steamer with a light coat of vegetable oil or a nonstick spray. Place dumplings in steamer. Cover and steam for 7 to 10 minutes. Dumplings should be firm with an internal temperature of 160ºF. Either serve in steamer or remove to serving plate. Place 2 ounces of sauce in a small dish or bowl. Servings: 4