Copycat Our take on the Din Tai Fung spicy wontons
Copycat Din Tai Fung spicy wontons
Our take on Din Tai Fung's spicy wontons: frozen pork or prawn wontons in a garlicky chilli oil sauce with black vinegar and soy. Ready in about 10 minutes.
- Prep
- 3 min
- Cook
- 7 min
- Serves
- 2
- Per serve
- 500 kcal
Ingredients
Method
Boil the kettle and pour it into a medium saucepan over high heat to come back to a rolling boil.
Meanwhile, stir the chilli oil, black vinegar, soy sauce, sugar, garlic and sesame oil together in a small bowl until the sugar dissolves.
Drop the wontons into the boiling water and stir gently so they don't stick to the bottom. Cook until they float and the wrappers look silky and slightly translucent, then give them 1 minute more. Check the packet, as times vary.
Lift the wontons out with a slotted spoon, letting excess water drip off, and divide between two shallow bowls.
Spoon the sauce over, scatter with spring onion and sesame seeds, and toss gently to coat. Eat hot.
Tips
- Black vinegar is what makes this taste like the restaurant version: malty, a little sweet and tangy against the chilli. Look for Chinkiang (Zhenjiang) vinegar at Asian grocers.
- Stir a tablespoon of the wonton cooking water into the sauce to help it cling and turn slightly glossy.
- Wonton wrappers, soy sauce and black vinegar all contain wheat, so this isn't gluten-free as written.
Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
