Cooked - Spicy Wontons - Din Tai Fung!

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Spicy Wontons - Din Tai Fung!

12.0

10 - 12 wontons

1 tbsp green onion (, sliced then roughly chopped, for garnish)

Extra chilli oil (, for drizzling (Note 5))

2 garlic cloves (, very finely minced)

1 tsp caster / superfine sugar ((sub regular sugar))

½ tsp red chilli flakes ((red pepper flakes), OPTIONAL, for spicy food lovers (Note 2))

¼ tsp sichuan pepper powder ((Note 3))

¼ tsp Chinese five spice powder ((Note 4))

½ tsp Chinese chicken stock powder (, or regular western stock powder (Note 5))

2 tbsp Chinese chilli oil ((⚠️ Note 5), adj for spiciness (sub with sesame oil))

1 tbsp vegetable oil ((sub canola, peanut or other natural oil))

2 ½ tsp light soy sauce (, or all-purpose soy (Note 6))

1 tsp rice vinegar ((sub other clean vinegar))

2 ½ tbsp hot water ((just tap is fine))

Mix spices - Put the garlic, sugar, chilli flakes, sichuan pepper, five spices and stock powder in a medium mixing bowl.
Heat oil - Heat the chilli oil and vegetable oil in a small frying pan over medium heat until hot. Pour over garlic mixture. Enjoy the sizzle! (Don't worry, it doesn't spit)
Add sauces: - Whisk in soy sauce, rice vinegar and hot water. The oil will remain a little separated on top. Set aside while you make wontons.
Cook wontons - Bring a large saucepan of water to the boil. Add wontons and cook until they float: 4 minutes for freshly made, 6 to 8 minutes from frozen.
Assemble - Transfer to serving dish using a slotted spoon. Pour over sauce, add an extra drizzle of chilli oil (if you dare!), sprinkle with green onion. Serve immediately!

Course🍤Appetizer

Diets🥩Carnivore...

Category🥟Appetizer

Cuisine🇨🇳Chinese

Occasions🎊Party🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 40 weeks ago

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