We aren’t anywhere near P.F. Chang’s China Bistro Triple Happiness happy hour. Sob! So we were excited to find a recipe for Flaming Red Wontons.
But after reading instructions to place a “pea-sized mound of meat” on each skin, we questioned how that size would measure up: If 3/4 of a pound of filling makes eight dumplings, surely the mounds will be bigger than a pea.
No matter. Can’t think of a better winter snack with a steaming cup of tea.
P.F. CHANG’S CHINA BISTRO FLAMING RED WONTONS
Makes 8 pork dumplings in a spicy garlic and sesame soy sauce finished with scallions and pickled chili peppers.
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
Black sesame seeds 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-sized (?@!) 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.
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.
Remember to mix sauce well before you ladle it over the won tons, then ladle 1 ounce of sauce over the won tons.
Top each wonton with a small blob of pickled chili sauce or Rooster sauce. Garnish with green onions, cilantro, sesame seeds and serve.