P. F. Chang's China Bistro Red Sauce Wontons
8 won tons
Won Ton Filling
1/2 pound shrimp, washed, peeled, deveined and finely minced
1/4 pound pork, trimmed, finely minced
2 tablespoons carrot, finely minced
2 tablespoons green onion, finely minced
1 teaspoon fresh ginger, minced
2 tablespoons oyster sauce
1/4 teaspoon sesame oil
Green onions to garnish
Cilantro leaves to garnish
1 cup soy sauce
1 ounce white vinegar
1/2 ounce chile oil
1/2 teaspoon chile paste
1 ounce granulated sugar
1/2 teaspoon fresh garlic, minced
Sesame oil to taste
1 cup chicken stock
Combine shrimp and pork mixtures. Make sure the mixture is smooth and not lumpy.
If you have a food processor, use it for the mix. With a small spoon, place a
pea-size mound of meat mixture into the won ton skin. Moisten the top and bottom
corners. Fold over and seal. Place on a plate, cover and place in refrigerator
until ready to serve.
Combine sauce ingredients and mix very well. Prepare garnishes. Have a soup pot
filled with chicken stock. Bring to a boil, then lower to a slight boil. Heat
the entire batch of sauce. Return to serving container. Cook won tons in boiling
chicken stock for approximately 2 minutes or until won tons float to the
surface. Cook until skins are soft. With a strainer, remove won tons into soup
bowl. Mix sauce well. Heat the sauce briefly or keep it hot by the steamer.
Remember to mix sauce well before you ladle it over the won tons, then ladle 1
ounce of sauce over the won tons.
Garnish with green onions and cilantro and serve.