P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."

Logo

Logo

Search

Pumpkin Wontons



PUMPKIN WONTONS
PF Chang's Copycat Recipe

Makes 40

1 (15 oz) can solid pack pumpkin
1 cup ricotta cheese
1 teaspoon salt
40 wonton wrappers
oil for deep frying

 Dip
 1 cup confectioners' sugar
 1/2 cup sour cream
 1/2 cup apricot preserves
 1 teaspoon ground cinnamon

In a small bowl, combine the pumpkin, cheese and salt. Place 1 tablespoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; bring corners to center over filling and press edges together to seal. Repeat.

In an electric skillet or deep fryer, heat oil to 375 degrees. Fry wontons in batches for 30-60 seconds on each side or until golden brown. Drain on paper towels. Meanwhile, in a small bowl, combine dip ingredients. Serve with wontons

No comments:

Post a Comment