Tag Archives: pf chang’s Flaming Red Wontons

Flaming Red Wontons

25 Nov

Happy to have finally tried Han’s Restaurant sichuan spicy wontons:

IMG_2116

Despite the chili oil looking kind of pink, it’s really a hot red colour. Also topping these is a sweet soy. So good! Will try mixing black vinegar and soy sauce with sugar to dissolve, and garlic and sesame oil.

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.

Also eager to try this version.

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

wonton skins

Green onions to garnish
Cilantro leaves to garnish
Black sesame seeds to garnish

Sauce:
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.

Servings: 4