Copy Cat P.F. Changs Shrimp Dumplings!

Who doesn’t love chinese food?? And although it’s not technically I would consider it ” American Chinese”, PF Changs is one place that I love to frequent to get my asian food fix. But the problem is I don’t want to pay $20 for my meal because I’m cheap like that. Taking my dates to through the dolla menu son! …err…wait..what?…Either way, It’s always better when you can make your favorite foods at home, and this happens to be one of my favorite things to eat at Changs! This is a copy cat recipe for their pan fried shrimp dumplings, and it tastes almost identical! So next time you get a craving for some chinese, give these babies a try! This recipe came from a website called PF Changs at home.


  • 1 (12 oz.) package of won ton wrappers
  • 1 egg, beaten


  • 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


Take 1/2 a pound of shrimp and mince fine in a food processor. Take the other 1/2 of a pound and dice small. Combine rest of ingredients. With a small spoon place about 1 tablespoon of mixture into 1 wonton wrapper. Moisten outside edge with your beaten egg. Fold corner to corner (opposite and seal). Top should look like cross. Place on a plate covered in refrigerator until ready to serve.

Sauce: Combine sauce ingredients and mix very well.

To Cook: Fill soup pot with water. Bring water to a boil, then down to slight boil. Line bottom of a steame tray with light coat of vegetable oil or non-stick spray. Place dumplings in steamer. Cover and steam 7-10 minutes.

Get a pan with hot oil in it. Once the dumplings are steamed well, place them in the hot oil and fry them for another 1-2 minutes to brown the bottoms. Serve with your sauce.

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