Pf Changs Wonton Soup Recipes

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PF CHANGS WONTON SOUP



Pf Changs Wonton Soup image

Make and share this Pf Changs Wonton Soup recipe from Food.com.

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.

WONTON SOUP (P.F. CHANG'S RESTAURANT) RECIPE - (3.8/5)



Wonton Soup (P.F. Chang's Restaurant) Recipe - (3.8/5) image

Provided by [email protected]

Number Of Ingredients 21

For the Soup:
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)
For the Wontons
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:

  • Directions: 1. Bring chicken stock to a rolling boil, then add all the ingredients. 2. Cook until chicken and shrimp are cooked through, about 10 minutes. FOR WONTONS: 1. In a bowl, mix the pork, ground shrimp, brown sugar, rice wine or sherry, soy sauce, scallions and chopped ginger. 2. Blend well and set aside for 25-30 minutes for flavors to blend. 3. Place 1 tsp of the filling in the center of each wonton wrapper. 4. Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wnton over. 5. To cook, add wontons to the boiling chicken stock and cook for 4-5 minutes. 6. Transfer to individual soup bowls and serve.

P F CHANG'S FLAMING RED WONTONS



P F Chang's Flaming Red Wontons image

This is a copycat recipe for P F Chang's Flaming Red Wontons (Pork wontons in a spicy garlic and sesame soy sauce finished with scallions).

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

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