Description
These Spicy Wontons inspired by Din Tai Fung offer a delightful combination of bold chili flavors, fragrant spices, and tender wonton wrappers. Perfect as an appetizer or a spicy snack, this recipe balances the heat of chili oil and Sichuan pepper with a subtle hint of sweetness and aromatic Chinese five spice. Garnished with fresh green onions and extra chili oil drizzle, these wontons bring a delicious kick to your table in just 15 minutes.
Ingredients
Scale
Wonton Filling and Wrappers
- 10 – 12 wonton wrappers
Spicy Sauce and Seasonings
- 1 tbsp green onion, sliced then roughly chopped (for garnish)
- Extra chili oil (for drizzling)
- 2 garlic cloves, very finely minced
- 1 tsp caster/superfine sugar (can substitute regular sugar)
- 1/2 tsp red chili flakes (red pepper flakes), optional for spicy food lovers
- 1/4 tsp Sichuan pepper powder
- 1/4 tsp Chinese five spice powder
- 1/2 tsp Chinese chicken stock powder, or regular western stock powder
- 2 tbsp Chinese chili oil (adjust for spiciness, can substitute with sesame oil)
- 1 tbsp vegetable oil (can substitute canola, peanut, or other natural oil)
- 2 1/2 tsp light soy sauce, or all-purpose soy sauce
- 1 tsp rice vinegar (can substitute other clean vinegar)
- 2 1/2 tbsp hot water (tap water is fine)
Instructions
- Prepare the Spicy Sauce: In a small bowl, combine the minced garlic, caster sugar, red chili flakes (if using), Sichuan pepper powder, Chinese five spice powder, chicken stock powder, Chinese chili oil, vegetable oil, light soy sauce, rice vinegar, and hot water. Stir well until the sugar dissolves and the sauce is well incorporated. This sauce will provide the bold, spicy, and aromatic flavor base for the wontons.
- Cook and Serve the Wontons: Boil or steam the wontons according to the package instructions until they are tender and cooked through, usually about 3-5 minutes. Drain well. Place the cooked wontons on a serving plate, drizzle generously with the prepared spicy sauce and extra chili oil if desired. Garnish with chopped green onions for a fresh, vibrant finish. Serve immediately while hot.
Notes
- Adjust the amount of chili oil and red chili flakes based on your preferred spice level.
- If Sichuan pepper powder is unavailable, you can omit it, but it adds the characteristic numbing heat essential to the recipe.
- Chinese chicken stock powder can be substituted with regular chicken or vegetable stock powder for seasoning.
- Use sesame oil instead of Chinese chili oil for a milder, nutty flavor if preferred.
- Make sure to serve the wontons immediately after cooking for the best texture and flavor.