Prep 20 mins
Cook 15 mins
This is a copycat recipe for P F Chang's Flaming Red Wontons (Pork wontons in a spicy garlic and sesame soy sauce finished with scallions).
- 3 cups chicken stock or 3 cups chicken broth
Won Ton Filling
- 1⁄2 lb shrimp, washed peeled deveined minced
- 1⁄4 lb pork, trimmed minced
- 2 tablespoons carrots, minced
- 2 tablespoons green onions, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons oyster sauce
- 1⁄4 teaspoon sesame oil
- green onion, sliced (garnish)
- cilantro leaf, chopped (garnish)
- 1 cup soy sauce
- 1 ounce white vinegar
- 1⁄2 ounce chili oil
- 1⁄2 teaspoon chili paste
- 1 ounce granulated sugar
- 1⁄2 teaspoon fresh garlic, minced
- sesame oil, to taste
- 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.
- In a medium saute pan, bring the chicken stock to a boil, then lower to a slight boil. In another sauce pan, bring sauce to a boil then transfer back 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 serving bowl or individual soup bowls.
- Stir sauce before ladling over wontons.
- Garnish with green onions and cilantro.