Description
This recipe features a fiery and flavorful Din Tai Fung-style spicy wonton sauce that perfectly complements both homemade and store-bought wontons. With the bold heat of Sichuan chili flakes, aromatic garlic, and balanced with sugar and soy sauce, this sauce offers an authentic Sichuan peppercorn-infused taste that’s irresistibly spicy and tangy. Garnished with fresh scallions, it elevates simple wontons into a satisfying, crave-worthy dish in under 20 minutes.
Ingredients
Scale
Wontons
- 1 package Wontons (homemade or store-bought)
Sauce
- 2 tbsp Sichuan Chili Flakes (essential for authentic spicy kick)
- 2 cloves Garlic (grated)
- 1/4 tsp White Pepper
- 1/4 tsp Five Spice Powder (look for Sichuan peppercorns)
- 1 tsp Sugar (balances heat)
- 2 tbsp Chili Oil (use high-quality brand or homemade)
- 2 tbsp Neutral Oil (canola or vegetable)
- 2 tbsp Light Soy Sauce
- 2 tbsp Hot Water (to adjust consistency)
- 1 Scallion (chopped, for garnish)
Instructions
- Cook the Wontons: Bring a large pot of water to a boil over medium-high heat. Add the wontons and cook according to package instructions or until they float to the surface and are fully cooked, usually about 3-5 minutes. Drain and set aside.
- Prepare the Spicy Sauce: In a small mixing bowl, combine the Sichuan chili flakes, grated garlic, white pepper, five spice powder, and sugar. Stir these dry ingredients together to evenly distribute the flavors.
- Heat Oils: In a small pan over medium heat, warm the neutral oil until hot but not smoking. Remove from heat and carefully pour the hot oil over the chili flake and spice mixture. This step blooms the spices and releases aroma and heat into the oil.
- Add Soy Sauce and Water: Stir in the chili oil, light soy sauce, and hot water into the spiced oil mixture. Mix well to create a balanced, spicy, and flavorful sauce with smooth consistency.
- Toss Wontons in Sauce: Place the cooked wontons in a serving bowl or plate. Pour the spicy sauce over them and gently toss to coat the wontons evenly with the sauce.
- Garnish and Serve: Sprinkle the chopped scallions on top for fresh aroma and color. Serve immediately while warm for the best taste experience.
Notes
- Use Sichuan peppercorn-infused five spice powder if possible to maximize authenticity.
- Adjust chili flake quantity based on your spice tolerance.
- The neutral oil can be substituted with peanut oil for a nuttier flavor.
- Store leftover sauce separately in the refrigerator for up to a week.
- For homemade wontons, fillings like pork, shrimp, or vegetable work well.
