Spicy Wontons - Din Tai Fung!
User Reviews
5.0
81 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
15 mins
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Servings
12 wontons
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Calories
72 kcal
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Course
Main Course, Appetizer
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Cuisine
Chinese
Spicy Wontons - Din Tai Fung!
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Recipe video above. Everybody knows Din Tai Fung* has the best Spicy Wontons. Here's my copy-cat! Very specific mix of spices, it's less spicy, less vinegary and more savoury than typical Chinese dumpling houses, designed so you can slop up every bit of that tasty sauce with the wontons without blowing your head off! So, so, very good!* Global dumpling restaurant chain that declares itself the world's best dumplings. Many Sydney-siders would not disagree.
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Ingredients
Wontons:
- 10 - 12 Wontons , preferably homemade else store bought. Frozen: DO NOT THAW (Note 1)
- 1 tbsp green onion , sliced then roughly chopped, for garnish
- Extra chilli oil , for drizzling (Note 5)
Chilli oil sauce for wontons:
- 2 garlic cloves , very finely minced
- 1 tsp caster / superfine sugar (sub regular sugar)
- 1/2 tsp red chilli flakes (red pepper flakes), OPTIONAL, for spicy food lovers (Note 2)
- 1/4 tsp Sichuan pepper powder (Note 3)
- 1/4 tsp Chinese five spice powder (Note 4)
- 1/2 tsp Chinese chicken stock powder , or regular western stock powder (Note 5)
- 2 tbsp Chinese chilli oil (⚠️ Note 5), adj for spiciness (sub with sesame oil)
- 1 tbsp vegetable oil (sub canola, peanut or other natural oil)
- 2 1/2 tsp light soy sauce , or all-purpose soy (Note 6)
- 1 tsp rice vinegar (sub other clean vinegar)
- 2 1/2 tbsp hot water (just tap is fine)
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Instructions
Chilli oil sauce for wontons:
- Mix spices - Put the garlic, sugar, chilli flakes, sichuan pepper, five spices and stock powder in a medium mixing bowl.
- Heat oil - Heat the chilli oil and vegetable oil in a small frying pan over medium heat until hot. Pour over garlic mixture. Enjoy the sizzle! (Don't worry, it doesn't spit)
- Add sauces: - Whisk in soy sauce, rice vinegar and hot water. The oil will remain a little separated on top. Set aside while you make wontons.
Serving:
- Cook wontons - Bring a large saucepan of water to the boil. Add wontons and cook until they float: 4 minutes for freshly made, 6 to 8 minutes from frozen.
- Assemble - Transfer to serving dish using a slotted spoon. Pour over sauce, add an extra drizzle of chilli oil (if you dare!), sprinkle with green onion. Serve immediately!
Notes
- SPICE note: Pretty spicy, not blow-your-head-off. To make this kid-friendly, omit the chilli flakes and sub the chilli oil with sesame oil.
- SPICE note: Pretty spicy, not blow-your-head-off. To make this kid-friendly, omit the chilli flakes and sub the chilli oil with sesame oil.
- Homemade wontons trump Asian store frozen wontons, trump regular grocery store wontons. If I don't have homemade wontons in the freezer, it makes me insecure so I'll do an emergency run to the Asian store.
- Classic wonton filling is pork and prawns/shrimp (this is the filling in my wontons recipe). But feel free to use any type of wonton!
- Chilli flakes - Takes the sauce to "pretty spicy" range but very enjoyable for people who love spicy Asian food. Omit, or stir in at the end bit by bit, for less spicy.
- Sichuan pepper - Whitish pepper powder that has a "cold" spiciness to it, used in famous dishes like Kung Pan chicken. I use pre-ground for convenience here because it's a small amount. Kudos to anyone who makes their own: toast, grind, sift, measure.
- Chinese Five Spice Powder - blend of (you guessed it!) five spices that is sold at regular grocery stores, in the dried spices aisle.
- Chinese chicken stock powder (photo in post) - Slightly cleaner, less artificial flavour than Western chickens stock powders. I use Knorr brand, yellow can with a green lid. Read in post for more info, I am a fan! It's my go-to sub for liquid stock.
- Chilli oil - Stick to a Chinese brand to be safe (unless you have one you know) as chili oils vary in spiciness between Asian countries. In my experience, Chinese chilli oils are relatively consistent in spiciness. Chilli crisp will also work here but obviously adds lots more crispy "bits" into the sauce and less oil!
- LESS SPICY OPTION: sub some or all with sesame oil (toasted, the brown oil, not yellow un-toasted). Obviously no longer spicy, but a lovely sesame-forward flavour!
- Soy sauce – Use either light or all purpose soy sauce. But not dark soy sauce – flavour is too strong and the colour is too intense! More on which soy sauce to use when here.
- Leftovers - Like all dumplings, wontons are best served freshly made but will last 3 days in the fridge. Microwave reheating is best, so they stay nice and juicy.
- Nutrition per wonton, assuming 12 wontons and all the sauce is consumed.
Nutrition Information
Show Details
Calories
72cal
(4%)
Carbohydrates
1g
(0%)
Protein
0.2g
(0%)
Fat
4g
(6%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
0.01mg
(0%)
Sodium
91mg
(4%)
Potassium
9mg
(0%)
Fiber
0.1g
(0%)
Sugar
0.4g
(1%)
Vitamin A
30IU
(1%)
Vitamin C
0.3mg
(0%)
Calcium
3mg
(0%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 12wontons
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Calories | 72cal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 0.2g | 0% |
| Fat | 4g | 6% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 0.01mg | 0% |
| Sodium | 91mg | 4% |
| Potassium | 9mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 0.4g | 1% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 3mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
81 reviews
Excellent
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