P. F. Chang's Red Sauce Wontons

Recipe Ingredients

8		Won tons
		Wonton Filling
1/2 lb	227g / 8oz	Shrimp - washed, peeled,
		Deveined and finely minced
1/4 lb	113g / 4oz	Pork - trimmed, and
		Finely minced
2 tablespoons	30ml	Finely-minced carrot
2 tablespoons	30ml	Finely-minced green onion
1 teaspoon	5ml	Minced fresh ginger
2 tablespoons	30ml	Oyster sauce
1/4 teaspoon	1.3ml	Sesame oil
		Green onions - for garnish
		Cilantro leaves - for garnish
		Sauce
1 cup	237ml	Soy sauce
1 oz	28g	White vinegar
1/2 oz	14g	Chile oil
1/2 teaspoon	2.5ml	Chile paste
1 oz	28g	Sugar
1/2 teaspoon	2.5ml	Minced fresh garlic
		Sesame oil - to taste
1 cup	237ml	Chicken stock

Recipe Instructions

Combine shrimp and pork with remaining filling ingredients. 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.

This recipe yields 4 servings.

Source:
Top Secret Recipe's Message Boards at - http://www.topsecretrecipes.com

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