P F Chang'S Flaming Red Wontons - cooking recipe

Ingredients

3 cups chicken stock or 3 cups chicken broth
Won Ton Filling
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)
Sauce
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

Preparation

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.