Ingredients: Shrimp Dumpling Sauce 1 cup Soy sauce 1 cup Water 1 1/2 oz. White vinegar 1 Tbsp. Sugar 1/4 oz. Fresh ginger minced 1/4 oz. Chopped cilantro 1/2 tsp. Chili paste Combine all ingredients
Shrimp Dumpling Mix 1 lb. Marinated shrimp 1/2 oz. Oyster sauce 1 tsp.=1/4 oz. Green onion G.P.O. minced 1/2 tsp. Fresh ginger/minced 1/4 oz. Julienne carrots
Preparation:
Chop half of the shrimp into small dice. Buffalo chop the other half of the shrimp until made into paste. Combine all ingredients. Make sure mix is worked vigorously to bind mix properly. Maintaining temperatures is very importanit when assembling recipe and dumpling. *One wonton skin per dumpling
Pan-frying Shrimp Ravioli:
Four pre-steamed, cold dumplings in individual steam pan lined with Boc choy leaf. Steam for 2-3 minutes. Make sure dumplings are thoroughly hot. Do not over steam. Remove dumplings and pan fry in cast iron skillet that has a thin layer of hot oil, until golden brown. Drain on paper towel. Arrange on 9 1/2 oval plate, pan fried side up. Moises Ortiz & Greg Piazzi, P.F. Changs 11/28/2001
