Saucy Dotty's Won Ton Soup, created by Red Seal Chef Timothy Buckley
Updated: Mar 15
Won Ton Filling
1 lb. Finely ground pork
1 can Water chestnuts, drained and finely chopped
6 Green onions chopped
1 tbsp Rice vinegar
¼ cup Saucy Dotty’s “Saucy Heat” (or substitute your favourite Saucy Dotty’s sauce)
1 Cantonese style barbecued pork tenderloin (see accompanying recipe) Optional.
24 Won ton wrappers
6 Green onions, diced
3 cups Chicken stock
1. In a large bowl combine pork, water chestnuts, green onions, rice vinegar and the “Saucy Heat” Gourmet Sauce
2. Mix well, cover and refrigerate for 3-4 hours to allow flavours to develop
3. Place approx. 1 tsp of pork mixture in the middle of each won ton wrap
4. Moisten all 4 edges of each wrap with a little water
5. Pull one corner of each wrap to other and pinch tightly to create a good seal.
6. Cook won tons in boiling salted water for 6 minutes, then drain
7. Place desired number of won tons and thinly sliced Cantonese BBQ Pork in a soup bowl
8. Pour hot chicken stock over
9. Garnish with green onion
Cantonese Style Barbecued Pork Tenderloin
1 Pork tenderloin, well-trimmed with silver skin removed (ask your favourite butcher).
2 tbsp Dry sherry
150 ml Saucy Dotty’s “Sweet” Gourmet Sauce
1. Cut tenderloin in half, end to end and gently flatten by hand
2. Place in a container, and cover with Saucy Dotty’s “Sweet” Gourmet Sauce.
3. Turn tenderloin over to coat well
4. Cover and refrigerate for 3-4 hours, turning once every hour.
2 ways you can cook the tenderloin:
1. In a medium skillet, heat 1 tbsp. of olive or sesame oil.
2. Add tenderloin and brown all sides.
3. Place browned tenderloin on a parchment or foil lined baking sheet
4. Bake at 325 F for 15 minutes
1. Lightly oil your BBQ grill.
2. Cook tenderloin on medium flame and turn occasionally to brown all sides.
For both methods:
Pork tenderloin should reach an internal temperature of 174 F
Allow to rest for 10-20 minutes before slicing very thinly, across the grain.
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