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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