P.F. Chang's China Bistro
Red Sauce Wontons

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Won Tons

  • 8 won tons

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


  • 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


  1. 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.
  2. 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.
  3. Place on a plate, cover and place in refrigerator until ready to serve.
  4. Combine sauce ingredients and mix very well.
  5. Prepare garnishes.
  6. 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.
  7. Cook won tons in boiling chicken stock for approximately 2 minutes or until won tons float to the surface. Cook until skins are soft.
  8. With a strainer, remove won tons into soup bowl.
  9. 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.
  10. Garnish with green onions and cilantro and serve.

Servings: 4

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