How to make Din Tai Fung’s Spicy Wontons
Here we go, ready to see how simple it is to make!
- Add the spices and garlic (garlic, red chili flakes, Sichuan pepper, five spice powder, sugar, and stock powder) to a metal or heatproof bowl to flavor the sauce.
- Heat oils: In a small pan, heat the vegetable and chili oils until they are hot.
- Sizzle! Pour the hot oil over the garlic etc. Savor the sizzle, but don’t be alarmed—it doesn’t spit Then give it a quick mix.
- Mix in soy and liquids: Next, whisk in the vinegar, soy sauce, and a small amount of hot water to thin out the sauce, which has a strong flavor otherwise. Too strong to eat with spoonfuls of the wontons! And that’s it! Just store until needed. If it cools, that’s okay because the heat from the wontons will reheat it.
- Cook your homemade or store-bought wontons in boiling water. When they are finished, you can tell because they will rise to the top (when raw, they sink to the bottom). Non-frozen wontons made freshly take 4 minutes to cook, while frozen wontons take 6 to 8 minutes. Don’t thaw, just plonk them in frozen!.
- Transfer the cooked wontons straight from the water into a serving bowl with a slotted spoon and pour sauce over them! Then drizzle with the chilli sauce, garnish with a little green onion if desired, and dig in! (PS: For the daring among you, drizzle with extra chilli oil.) I like to be brave. ).
Here, it’s crucial to scoop up a generous spoonful of the sauce with each wonton. As previously stated, the sauce is purposefully made to look like that. Simply eat with one mouthful, shoving the entire spoonful in!
This and the spicy wontons from Din Tai Fung are actually pretty similar. Though, as noted above, less sweet and less oily. Both good things!.
We’d like to thank our brother and Chef JB for their hard work in breaking the code. You’d be surprised at how many iterations it took for us to all agree that it was just as good or even better than Din Tai Fung’s. Although the recipe isn’t difficult to make, it was difficult to figure out the flavorings and get the ratios exactly right. The last piece of the jigsaw puzzle was the Chinese stock powder. .
Spicy Asian Food Lovers, rejoice! – Nagi x
Din Tai Fung’s famous Spicy Wontons!
Ahhh, wontons. I adore those bite-sized dumplings with the most deliciously slick, flaky bits. I love them in soup form. One of my ultimate 10 minutes convenience meals.
However, my favorite method is with a hot sauce made of chili oil. In particular, the Din Tai Fung variety, a popular global dumpling chain that claims to be the world’s greatest dumpling maker—a claim to which a lot of people concur!
Compared to traditional Chinese dumpling establishments, Din Tai Fung’s wonton chili sauce is slightly less spicy, oily, and vinegary. They are generous with the sauce because of this, allowing you to enjoy each plump, juicy, and slippery wonton with a spoonful of sauce without getting too spicy and blowing your head off.
I adore Din Tai Fung! Are there any other fans out there who can attest to how fantastic they are?
Apple Cider Vinegar or Rice Vinegar: adds that delicious tang. Since I like mine extra sour, I usually add two tablespoons.
I don’t have any proteins here, but you can definitely add some! I would blanch and add fishballs or cheese tofu that I had in the refrigerator.
I usually eat leftovers from the previous night’s dinner or make quick and simple noodle dishes for lunch. When work-from-home initially became popular, I had hoped to be able to prepare more lunches at home. LOL nope. It turns out that working from home actually entails working during the day, and lunch is still a one-hour break—sometimes even less because you keep returning to your desk to check your email every hour.
Nevertheless, what’s something I always keep in my pantry? Noodles. I always have some kind of noodle lying around, whether it’s dried or fresh, and that includes pasta. That’s why I’ve been eating a lot of noodle quick whips for lunch every time!
I’m using my Japanese roasted sesame salad dressing instead of the usual sesame paste. It’s just what I always have in my fridge. These days I rarely use it as actual salad dressing. I use it for any sesame paste-related recipes :D. Because it is sweeter than sesame paste, I like to use it in place of sesame paste because it tastes better.
