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Recipe video above. Everybody knows Din Tai Fung* has the best Spicy Wontons. Here's my copy-cat! Very specific mix of spices, it's less spicy, less vinegary and more savoury than typical Chinese dumpling houses, designed so you can slop up every bit of that tasty sauce with the wontons without blowing your head off! So, so, very good!* Global dumpling restaurant chain that declares itself the world's best dumplings. Many Sydney-siders would not disagree.
View original recipe on recipetineats.comMix 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!
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