Best P F Changs Flaming Red Wontons Recipes

P F Chang's Flaming Red Wontons image

Provided by Member 610488

Categories Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

3 cups chicken stock or 3 cups chicken broth
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

Steps:

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.

Nutrition Facts : Calories 244.8, Fat 5.7, SaturatedFat 1.6, Cholesterol 100.6, Sodium 4865.6, Carbohydrate 19.8, Fiber 0.8, Sugar 11.4, Protein 27.9

Pf Changs Wonton Soup image

Provided by Valerie in Florida

Categories Asian

Time 40m

Yield 6-7 serving(s)

Number Of Ingredients 19

2 chicken breasts, cubed
1 lb small to medium shrimp, deveined with tails off
1 cup fresh spinach, torn into small pieces
1 cup mushroom, sliced
1 (8 ounce) can water chestnuts
1 teaspoon light brown sugar
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon finely chopped scallion
1 teaspoon finely chopped fresh ginger
6 cups chicken stock (I use 8 cups)
6 ounces ground pork
8 medium shrimp, shelled and ground
1 teaspoon light brown sugar
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon finely chopped scallion
1 teaspoon finely chopped ginger
24 wonton wrappers

Steps:

Bring chicken stock to a rolling boil, then add all the ingredients.
Cook until chicken and shrimp are cooked through, about 10 minutes.
FOR WONTONS.
In a bowl, mix the pork, ground shrimp, brown sugar, rice wine or sherry, soy sauce, scallions and chopped ginger.
Blend well and set aside for 25-30 minutes for flavors to blend.
Place 1 tsp of the filling in the center of each wonton wrapper.
Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wnton over.
To cook, add wontons to the boiling chicken stock and cook for 4-5 minutes.
Transfer to individual soup bowls and serve.

P F Chang's Crab Wontons image

Provided by Member 610488

Categories Crab

Time 35m

Yield 12 wontons

Number Of Ingredients 9

1 (6 ounce) can white crab meat, drained chopped
4 ounces cream cheese, softened
2 tablespoons light mayonnaise
1/2 teaspoon sriracha sauce
2 teaspoons bell peppers, small dice (any color)
2 teaspoons chives, minced
fresh ground black pepper, to taste
12 wonton wrappers
2 teaspoons chives, minced (garnish)

Steps:

Preheat oven to 350 degrees F. Spray a mini muffin tin with nonstick cooking spray.
In a medium bowl, combine crab meat, cream cheese, mayonnaise, Sriracha, bell pepper, 2 tsp chives, and pepper. Mix until well combined.
Place 1 won ton wrapper in each 12 mini muffin cups. The edges of the won ton wrappers will extend beyond the mini muffin tin cups and may need to be folded slightly.
Fill the center of each won ton cup with crab mixture. Bake 15 to 20 minutes or until edges of cups are golden brown and filling is heated through. Garnish with remaining chives.