Description
These Spicy Wontons from Din Tai Fung are a flavorful appetizer perfect for those who love a bit of heat in their dishes. Featuring a spicy chili oil sauce with a blend of fragrant Chinese spices, these wontons are steamed or boiled to perfection and then drizzled with a vibrant, aromatic sauce, garnished with green onion and extra chili oil for an irresistible bite.
Ingredients
Scale
Wontons
- 10 – 12 wontons
Spicy Sauce and Garnish
- 1 tbsp green onion, sliced then roughly chopped, for garnish
- Extra chili oil, for drizzling
- 2 garlic cloves, very finely minced
- 1 tsp caster/superfine sugar (can substitute regular sugar)
- 1/2 tsp red chili flakes (red pepper flakes), optional for spicy food lovers
- 1/4 tsp Sichuan pepper powder
- 1/4 tsp Chinese five spice powder
- 1/2 tsp Chinese chicken stock powder, or regular western stock powder
- 2 tbsp Chinese chili oil (adjust for spiciness, can substitute with sesame oil)
- 1 tbsp vegetable oil (can substitute canola, peanut, or other natural oil)
- 2 1/2 tsp light soy sauce or all-purpose soy sauce
- 1 tsp rice vinegar (can substitute other clean vinegar)
- 2 1/2 tbsp hot water (tap water is fine)
Instructions
- Prepare the Sauce: In a small bowl, combine the finely minced garlic, caster sugar, red chili flakes (if using), Sichuan pepper powder, Chinese five spice powder, chicken stock powder, Chinese chili oil, vegetable oil, light soy sauce, rice vinegar, and hot water. Stir well until the sugar dissolves and all ingredients are thoroughly mixed. Set this spicy sauce aside to let the flavors meld.
- Cook the Wontons: Bring a pot of water to a gentle boil. Add the wontons carefully and cook them until they float to the surface and the wrappers are tender, usually about 3-5 minutes. Carefully remove the wontons with a slotted spoon and place them in a serving bowl or plate.
- Dress and Garnish: Pour the prepared spicy sauce over the cooked wontons, ensuring each is nicely coated. Drizzle extra chili oil over the top if you prefer added heat. Finally, sprinkle with the chopped green onions for a fresh, vibrant finish.
Notes
- Adjust the chili flakes and chili oil quantities to control the spiciness according to your preference.
- Sichuan pepper powder provides a unique numbing heat; if unavailable, you can omit but it will change the flavor profile slightly.
- Chinese chicken stock powder can be substituted with any chicken stock or bouillon powder you have on hand.
- Use good quality light soy sauce for the best flavor; all-purpose soy sauce is a suitable substitute if necessary.
- Extra chili oil for drizzling can be bought or homemade; sesame oil substitutes add a different but tasty flavor.
- Rice vinegar adds a mild acidity. Other clean vinegar types like white vinegar or apple cider vinegar may be used but will impact flavor.
