Spicy Wontons with Chili Oil and Garlic Sauce Recipe
Introduction
These spicy wontons inspired by Din Tai Fung deliver a perfect balance of heat and savoriness. The vibrant chili oil sauce complements tender wontons for a delicious appetizer or snack. They’re quick to prepare and sure to impress fans of bold flavors.
Ingredients
- 10 – 12 wontons
- 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 (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 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
- Step 1: Mix spices. In a medium mixing bowl, combine the minced garlic, sugar, red chili flakes (if using), sichuan pepper powder, Chinese five spice powder, and chicken stock powder.
- Step 2: Heat oils. In a small frying pan over medium heat, warm the Chinese chili oil and vegetable oil until hot. Pour the hot oil over the spice mixture in the bowl. You should hear a sizzling sound; this is normal and adds flavor.
- Step 3: Add sauces. Whisk in the light soy sauce, rice vinegar, and hot water. The oil may separate slightly on top. Set the sauce aside while preparing the wontons.
- Step 4: Cook wontons. Bring a large saucepan of water to a boil. Add the wontons and cook until they float to the surface – about 4 minutes for fresh wontons and 6 to 8 minutes if frozen.
- Step 5: Serve. Using a slotted spoon, transfer cooked wontons to a serving dish. Pour the chili oil sauce over the wontons. Drizzle extra chili oil if you like added heat and sprinkle with chopped green onions. Serve immediately.
Tips & Variations
- Adjust the chili oil quantity to control the spiciness according to your taste.
- Substitute sesame oil for a nuttier flavor if you prefer less heat.
- Use frozen wontons straight from the freezer but add extra cooking time to ensure they’re heated through.
- Add minced ginger to the spice mix for an aromatic twist.
Storage
Store any leftover wontons and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the wontons by briefly boiling or steaming until warmed through, then drizzle with fresh sauce before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the chili oil sauce ahead of time?
Yes, you can prepare the chili oil sauce a few hours in advance and keep it covered at room temperature. This allows the flavors to meld even better.
What type of wontons should I use?
You can use store-bought fresh or frozen wontons filled with your preferred filling. Pork or shrimp wontons work especially well with this spicy sauce.
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Spicy Wontons with Chili Oil and Garlic Sauce Recipe
- Total Time: 18 minutes
- Yield: Serves 2-3 1x
Description
Experience the iconic Spicy Wontons inspired by Din Tai Fung, featuring tender wontons tossed in a flavorful, aromatic chili oil sauce with garlic, Sichuan pepper, and Chinese five spice. Perfectly boiled and served with a spicy, tangy sauce that delivers a delicious balance of heat and savory notes.
Ingredients
Scale
Wontons
- 10 – 12 wontons
Chili Oil Sauce
- 2 garlic cloves, very finely minced
- 1 tsp caster/superfine sugar (can substitute regular sugar)
- 1/2 tsp red chilli 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 with other clean vinegar)
- 2 1/2 tbsp hot water (tap water is fine)
- 1 tbsp green onion, sliced then roughly chopped for garnish
- Extra chili oil, for drizzling (optional)
Instructions
- Prepare Chili Oil Sauce: In a medium mixing bowl, combine the finely minced garlic, caster sugar, red chilli flakes (if using), Sichuan pepper powder, Chinese five spice powder, and chicken stock powder. Mix well to blend the dry spices.
- Heat Oils: In a small frying pan over medium heat, heat the Chinese chili oil and vegetable oil until hot. Pour the hot oil mixture over the garlic and spice mixture in the bowl. Listen for the delightful sizzle; this step releases the flavors into the oil without spitting.
- Add Liquid Ingredients: Whisk the soy sauce, rice vinegar, and hot water into the chili oil mixture in the bowl. You will notice the oil remains slightly separated on top. Set this flavorful sauce aside while you prepare the wontons.
- Cook Wontons: Bring a large saucepan of water to a rolling boil. Gently add the wontons to the boiling water. Cook fresh wontons for about 4 minutes or until they float to the surface. If using frozen wontons, cook for 6 to 8 minutes until fully heated through and floating.
- Assemble and Serve: Using a slotted spoon, transfer the cooked wontons to a serving dish. Pour the prepared chili oil sauce evenly over the wontons. Add an extra drizzle of chili oil if you prefer more heat, and sprinkle the chopped green onions on top. Serve immediately to enjoy the fresh, spicy flavors.
Notes
- For a milder version, omit the red chilli flakes.
- Adjust the amount of Chinese chili oil to suit your preferred spice level.
- Sichuan pepper powder adds a unique numbing spice and can be found in Asian grocery stores.
- Chinese five spice powder provides a warm, aromatic flavor characteristic to this dish.
- If you don’t have Chinese chicken stock powder, substitute with an equivalent amount of regular chicken or vegetable stock powder.
- Use freshly made wontons for best texture, but frozen can be used if cooked longer.
- Rice vinegar can be replaced with any mild vinegar to maintain the tangy balance.
- Extra chili oil drizzle is optional but encourages bold flavor for those who like it spicy.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Chinese
Keywords: Spicy Wontons, Din Tai Fung, Chinese Wontons, Chili Oil Sauce, Sichuan Pepper, Five Spice, Asian Appetizer, Boiled Wontons
