Spicy Wontons with Sichuan Chili Oil Sauce Recipe
This Spicy Wontons recipe from Din Tai Fung delivers a delightful blend of aromatic Chinese spices and fiery chilli oil, perfectly complementing delicate wontons. Ideal as a savory appetizer or light meal, these wontons are boiled and served with a flavorful, slightly separated chilli oil sauce garnished with fresh green onions. The recipe balances heat with traditional spices like Sichuan pepper and Chinese five-spice powder, creating an authentic and satisfying dish.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: Serves 2 to 3 people 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Scale
Wontons
- 10 – 12 wontons
Sauce and Garnish
- 1 tbsp green onion, sliced then roughly chopped (for garnish)
- Extra chilli oil, for drizzling
- 2 garlic cloves, very finely minced
- 1 tsp caster/superfine sugar (can substitute regular sugar)
- 1/2 tsp red chilli 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 chilli 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 chilli oil sauce: In a medium mixing bowl, combine the very finely minced garlic, caster sugar, red chilli flakes (if using), Sichuan pepper powder, Chinese five-spice powder, and Chinese chicken stock powder. Mix well to blend the spices evenly.
- Heat oils: In a small frying pan over medium heat, heat the Chinese chilli oil and vegetable oil together until hot. Immediately pour the hot oil mixture over the garlic and spice mixture in the bowl. You will hear a satisfying sizzle indicating the flavors are blooming. Don’t worry if it splatters slightly.
- Add sauces: Whisk in the light soy sauce, rice vinegar, and hot water into the oil and spice mixture. The sauce will remain slightly separated with oil floating on top. Set this sauce aside while you prepare the wontons.
- Cook wontons: Bring a large saucepan of water to a rolling boil. Carefully add the wontons and cook until they float to the surface—approximately 4 minutes for freshly made wontons or 6 to 8 minutes if frozen. Ensure they are fully cooked through.
- Assemble and serve: Use a slotted spoon to transfer cooked wontons into a serving dish. Pour the prepared chilli oil sauce generously over the wontons. Add an extra drizzle of chilli oil if you desire more heat, and sprinkle the chopped green onions on top. Serve immediately to enjoy the dish at its freshest and spiciest.
Notes
- Adjust the amount of chilli oil to control the spiciness of the dish according to taste.
- Red chilli flakes are optional; omit if you prefer a milder flavor.
- Sichuan pepper powder adds a unique numbing heat that is characteristic of authentic Chinese spicy dishes.
- Chinese five-spice powder brings a balanced depth of flavor with its combination of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds.
- Using freshly made wontons yields the best texture, but frozen wontons work fine with extended cooking time.
- Soy sauce can be substituted with all-purpose soy sauce if preferred.
- Rice vinegar is used for its mild acidity; other types of clean vinegar can be substituted but may alter flavor slightly.
Keywords: Spicy wontons, Din Tai Fung recipe, Chinese appetizer, chilli oil wontons, Sichuan pepper wontons, Chinese five-spice wontons, boiled wontons, spicy Chinese dumplings
