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Spicy Wontons - Din Tai Fung!
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.
👥 12 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 10 min🔥 Cook: 5 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●frying pan
- ●pan
- ●whisk
- ●saucepan
📝 Preparation Steps
1
Chilli oil sauce for wontons:
2
Mix spices - Put the garlic, sugar, chilli flakes, sichuan pepper, five spices and stock powder in a medium mixing bowl.
3
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)
vegetable oil (sub canola, peanut or other natural oil)1 tbsp
4
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.
rice vinegar (sub other clean vinegar)1 tsp
5
Serving:
6
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.
7
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!
green onion (, sliced then roughly chopped, for garnish)1 tbsp
Nutrition Facts
calories
72 kcal
fat Content
4 g
serving Size
1 serving
fiber Content
0.1 g
sugar Content
0.4 g
sodium Content
91 mg
protein Content
0.2 g
trans Fat Content
0.01 g
cholesterol Content
0.01 mg
carbohydrate Content
1 g
saturated Fat Content
0.4 g
unsaturated Fat Content
3 g
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