For enthusiasts of Sichuan cuisine and spice lovers alike, Din Tai Fung's spicy wontons are the epitome of an unforgettable flavor experience. These delectable dumplings, bathed in a fiery chili oil sauce, have gained a cult following around the world. Having devoted many hours to perfecting this recipe, I can confidently share that the secret to their tantalizing heat lies in the balance of fresh ingredients and the harmonious interplay of flavors.
The first time I had Din Tai Fung's spicy wontons, I was blown away by the depth and complexity of the dish. The delicate dumplings, expertly filled with a mixture of minced pork and shrimp, burst with savory goodness as I bit into them. But it was the fiery chili sauce that took the experience to a whole new level. The robust combination of Sichuan peppercorns, chili oil, and aromatics awakened my taste buds, leaving a lingering tingle on my lips.
One important tip I learned through my countless attempts at recreating this dish is that freshness is key. Using the finest quality ingredients, such as freshly ground Sichuan peppercorns and homemade chili oil, elevates the flavors to unparalleled heights. So, let's dive into the world of magical spice and delight our senses with this legendary Din Tai Fung spicy wonton recipe.
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Ingredients
- Wonton wrappers — 40 wrappers (approx. 1 pack)
- Pork mince — 250g
- Shrimp, peeled and deveined — 250g
- Ginger, minced — 2 tablespoons
- Garlic, minced — 2 tablespoons
- Green onions, finely chopped — 4 stalks
- White pepper powder — ½ teaspoon
- Soy sauce — 1 tablespoon
- Sesame oil — 1 tablespoon
- Salt — 1 teaspoon
- Chili oil — 3 tablespoons
- Sichuan peppercorns, freshly ground — 1 teaspoon
- Vinegar — 2 tablespoons
- Water for boiling wontons — as needed
- Cilantro, chopped (for garnish) — as needed
Instructions
- In a large mixing bowl, combine the pork mince, shrimp, minced ginger, minced garlic, chopped green onions, white pepper powder, soy sauce, sesame oil, and salt. Mix thoroughly until well combined.
- Take a wonton wrapper and place about a teaspoon of the filling in the center. Lightly moisten the edges of the wrapper with water, then fold the wrapper diagonally to form a triangle. Press the edges firmly to seal the wonton, making sure there are no air pockets. Repeat this process with the remaining wrappers and filling.
- Bring a large pot of water to a boil. Gently drop the wontons into the boiling water and cook until they float to the surface, which should take about 3-4 minutes.
- While the wontons are cooking, prepare the chili oil sauce. In a small saucepan, heat the chili oil over medium heat. Add the freshly ground Sichuan peppercorns and cook for about 1 minute until fragrant. Remove from heat and stir in the vinegar.
- Once the wontons are cooked, carefully drain them and transfer them to individual serving bowls. Pour the chili oil sauce over the wontons, making sure to distribute it evenly. Garnish with chopped cilantro.
- Toss the wontons gently to coat them in the chili oil sauce. Serve hot and enjoy the sensational flavors of Din Tai Fung's spicy wontons!
Dietary Restrictions
- Vegetarian/Vegan adaptation — To make this dish vegetarian/vegan-friendly, you can substitute the pork mince and shrimp with finely chopped mushrooms and tofu. Additionally, replace the soy sauce with tamari or a vegan-friendly soy sauce alternative. Double-check the wonton wrapper ingredients to ensure they are free from animal products.
Substitutions
- Chili oil — If you prefer a milder version, reduce the amount of chili oil or substitute it with a mild chili sauce.
- Sichuan peppercorns, freshly ground — If you find it challenging to source Sichuan peppercorns, you can substitute them with regular black peppercorns, which will still provide a kick of heat.
- Wonton wrappers — If you can't find pre-made wonton wrappers, you can make them at home using a mixture of all-purpose flour, water, and salt. Roll out the dough, cut it into small squares, and proceed with the recipe.
Variations
- Dry-fried spicy wontons — For an extra layer of texture and flavor, you can pan-fry the boiled wontons after cooking them. Heat some oil in a non-stick pan, add the boiled wontons, and cook until they develop a crispy golden crust.
- Peanut sauce variation — If you prefer a nutty twist, you can replace the chili oil sauce with a creamy peanut sauce. Blend together peanut butter, soy sauce, sesame oil, rice vinegar, honey (or agave for a vegan option), minced garlic, and a touch of water until smooth and pour over the wontons.
Equipment
- Saucepan
- Large pot
- Mixing bowl
Storage
- Leftover storage — If you happen to have any leftover wontons, store them in an airtight container in the refrigerator for up to 2 days. You can enjoy them cold as a refreshing snack or gently reheat them in a steamer or microwave.
- Reheating — To reheat the chilled leftovers, steam them for a few minutes until warmed through, or place them in a microwave-safe container and heat in short intervals, checking regularly to avoid overcooking.
Pro Tips
- Freshness matters — Always strive to use the freshest ingredients possible. Opt for high-quality pork mince and shrimp to ensure the best flavor and texture in the wonton filling.
- Chili oil infusion — For an extra kick, you can infuse the chili oil with additional heat by adding dried chili flakes or whole dried chilies to the oil while heating it. This will intensify the spice level and add a beautiful red hue.
- Omitting spice — If you prefer a milder option, you can omit the Sichuan peppercorns from the chili oil sauce. However, keep in mind that they add a unique tingling sensation and depth of flavor that make the dish remarkable.
- Prioritizing even cooking — To ensure even cooking of the wontons, avoid overcrowding the pot when boiling them. Cook them in smaller batches, ensuring they have enough space to move freely in the boiling water.
- Serving suggestion — To enhance the experience, serve these spicy wontons with a side of black vinegar and soy sauce for dipping. This tangy combination complements the strong and spicy flavors of the dish perfectly.
Din Tai Fung Spicy Wonton Recipe: A Fiery Delight Straight from the Legend
For enthusiasts of Sichuan cuisine and spice lovers alike, Din Tai Fung's spicy wontons are the epitome of an unforgettable flavor experience. These delectable dumplings, bathed in a fiery chili oil sauce, have gained a cult following around the world.
Equipment
- Large pot
- Saucepan
- Mixing bowl
Ingredients
- 40 wrappers Wonton wrappers
- 250 g Pork mince
- 250 g Shrimp, peeled and deveined
- 2 tbsp. Ginger, minced
- 2 tbsp. Garlic, minced
- 4 stalks Green onions, finely chopped
- ½ tsp. White pepper powder
- 1 tbsp. Soy sauce
- 1 tbsp. Sesame oil
- 1 tsp. Salt
- 3 tbsp. Chili oil
- 1 tsp. Sichuan peppercorns, freshly ground
- 2 tbsp. Vinegar
- Water, for boiling wontons
- as needed Cilantro, chopped (for garnish)
Instructions
- In a large mixing bowl, combine the pork mince, shrimp, minced ginger, minced garlic, chopped green onions, white pepper powder, soy sauce, sesame oil, and salt. Mix thoroughly until well combined.
- Take a wonton wrapper and place about a teaspoon of the filling in the center. Lightly moisten the edges of the wrapper with water, then fold the wrapper diagonally to form a triangle. Press the edges firmly to seal the wonton, making sure there are no air pockets. Repeat this process with the remaining wrappers and filling.
- Bring a large pot of water to a boil. Gently drop the wontons into the boiling water and cook until they float to the surface, which should take about 3-4 minutes.
- While the wontons are cooking, prepare the chili oil sauce. In a small saucepan, heat the chili oil over medium heat. Add the freshly ground Sichuan peppercorns and cook for about 1 minute until fragrant. Remove from heat and stir in the vinegar.
- Once the wontons are cooked, carefully drain them and transfer them to individual serving bowls. Pour the chili oil sauce over the wontons, making sure to distribute it evenly. Garnish with chopped cilantro.
- Toss the wontons gently to coat them in the chili oil sauce. Serve hot and enjoy the sensational flavors of Din Tai Fung's spicy wontons!
Notes
- Freshness matters — Always strive to use the freshest ingredients possible. Opt for high-quality pork mince and shrimp to ensure the best flavor and texture in the wonton filling.
- Chili oil infusion — For an extra kick, you can infuse the chili oil with additional heat by adding dried chili flakes or whole dried chilies to the oil while heating it. This will intensify the spice level and add a beautiful red hue.
- Omitting spice — If you prefer a milder option, you can omit the Sichuan peppercorns from the chili oil sauce. However, keep in mind that they add a unique tingling sensation and depth of flavor that make the dish remarkable.
- Prioritizing even cooking — To ensure even cooking of the wontons, avoid overcrowding the pot when boiling them. Cook them in smaller batches, ensuring they have enough space to move freely in the boiling water.
- Serving suggestion — To enhance the experience, serve these spicy wontons with a side of black vinegar and soy sauce for dipping. This tangy combination complements the strong and spicy flavors of the dish perfectly.
Nutrition
Nutrition Facts
Din Tai Fung Spicy Wonton Recipe: A Fiery Delight Straight from the Legend
Amount per Serving
Calories
328
% Daily Value*
Fat
28
g
43
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
15
g
Cholesterol
46
mg
15
%
Sodium
777
mg
34
%
Potassium
196
mg
6
%
Carbohydrates
6
g
2
%
Fiber
0.2
g
1
%
Sugar
0.1
g
0
%
Protein
12
g
24
%
Vitamin A
6
IU
0
%
Vitamin C
0.4
mg
0
%
Calcium
15
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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