P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."




Shrimp Dumplings

P.F. Chang's China Bistro Copycat Recipe

Makes 24

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

Filling: 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

Wontons: Place about 1 tablespoon 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.

Sauce: Combine sauce ingredients and mix very well.

Prepare garnishes.

To Cook: 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.

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