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  • Writer's pictureSaucy Dotty

Saucy Dotty's Won Ton Soup, created by Red Seal Chef Timothy Buckley

Updated: Mar 15, 2022

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:

Option 1

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

Option 2

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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