P.F. Chang`s Red Sauce Wontons

1/2 pound shrimp, washed, peeled, deveined and finely minced
1/4 pound pork, trimmed, finely minced
2 teaspoons carrot, finely minced
2 teaspoons green onion, finely minced
1 teaspoon fresh ginger, minced
2 teaspoons oyster sauce
1/4 teaspoon sesame oil
onions to garnish
leaves to garnish

*Sauce*
1 cup soy sauce
1 ounce white vinegar
1/2 ounce chile oil
1/2 teaspoon chile paste
1 ounce sugar
1/2 teaspoon fresh garlic, minced
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-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.