P F Changs Flaming Red Wontons Recipes

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.

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.

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.