Din Tai Fung Recipe

Our taste buds always crave to try something new. So why not satisfied them with different foods? I have tried Italian, Australian, Indian, Pakistani, and Chinese are also on the list. So today I want to share one of my favorite Chinese dish recipes that is popular as well, din tai fung spicy wonton recipe. Now you may think, the spicy wonton of din tai fung is not something special but kind of our regular food but it’s not so. Din tai fung spicy wonton is special, (you know how much I like spicy food). 

Why? we will know below. I will tell you more about this dish along with its step-by-step instructions to make it at home. And like always some tips and tricks from my own experience. So let’s not wait anymore and jump to know another delicious recipe that will tantalize your tastebuds.

Why Should You Try Din Tai Fung Spicy Wonton

Din tai fung is known for its delicious dumplings (or xiao long bao), as well as other popular Chinese dishes. Spicey wonton is one of their popular dishes.

Din Tai Fung Spicy Wonton is a delicious and unique way to experience the wonderful world of dumplings. These pockets of savory goodness are made from juicy pork and shrimp filling, surrounded by crisp wonton skins that are momentarily steamed or deep-fried.

And to try their delicious spicey wonton, no longer you have to visit their restaurant or make them at home putting hard effort. Just purchase readymade wonton with whatever filling you like, then steam and serve them warm or cold with din tai fung spicy wonton sauce. 

This meal typically consists of wontons filled with shrimp, beef, or vegetable balls and served with a savory broth or sauce. These chocks are full of flavor, and they can be eaten for filling up during lunch or dinner.

These spicy appetizers are perfect for serving at your next party. These will tantalize your taste buds and leave you wanting more. The main benefit associated with this dish is the fact that it can help to reduce inflammation in the body.

Inflammation is one of the root causes of many chronic diseases, and by eating foods like Din Tai Fung Spicy Wonton, you can help to improve your overall health and well-being.

Din Tai Fung Recipe

Din Tai Fung Recipe

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Recipe by Lindsay G. Cabral Cuisine: TaiwanDifficulty: simple
Servings

1

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

150

kcal
Total time

10

minutes

Din Tai Fung Spicy Wonton is a simple and easy-to-make dish. You just need to open a box of Spicy Wontons, and have to steam them, or if you want you can bake or deep fry them as well.

No hassle of finding the right wonton wrappers, or making the inside filling; all you need to do is follow the instructions I have shared below.

I will tell you about making a simple sauce that you can prepare while putting the wonton for steaming. Let’s explore more.

Ingredients

  • 8-10 wontons ( any flavor)

  • 2tablespoon of light soy sauce,

  • 3 teaspoons of cane sugar

  • 1teaspoon of rice vinegar,

  • ½ tablespoon of Chilli garlic sauce,

  • ½ teaspoon of sesame oil

  • ½ teaspoon of chili oil

  • Sesame seeds for garnishing,

  • 1 Spring onion ( finely chopped) 

  • Equipment You Will Need
  • Saute Pan

  • Spatula

  • Small bowl

  • Serving bowl

How To Make Din Tai Fung Spicy Wonton

  •  Make The Sauce: Take a mixing glass, pour 2 tablespoons of light soy sauce, 3 teaspoons of cane sugar, 1 teaspoon of rice vinegar, ½ tablespoon of chili garlic sauce, ½ teaspoon of chili oil, and ½ teaspoon of sesame oil. Make sure you use rice vinegar, not white vinegar or apple cider vinegar. Rice vinegar will add more flavor to the sauce. Now take a spoon and give it a stir to mix the sauce and keep it aside. 
    Make The Sauce
  • Cook The Wonton: Take a saute pan, fill it with water, put it on the stove, turn on and set it on high flame and bring it to a boil. Pour the wontons into the boiled water, stir it and let it simmer for 3 minutes until the wontons get cooked. Drain and take out the wontons in a separate bowl; keep it aside.
    Cook The Wonton
  • Assemble: Take the wontons into a serving bowl, pour the sauce over it, sprinkle some spring onion, and finally, some seaside seed. The wontons are ready to eat.
    Assemble

Recipe Video

Tips and Tricks

  • Make sure you use rice vinegar, not white vinegar or apple cider vinegar. Rice vinegar will add more flavor to the sauce.
  • If you are like me and don’t love steaming food so much you can deep fry these wontons. Or as a more health concern, just bake them. 
  • If you have some leftover wontons, place them inside an airtight container, seal them tightly and store them in the refrigerator for up to 3 days, and 2 months in the fridge. 

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories150
  • % Daily Value *
  • Total Fat 10g 16%
    • Cholesterol 25mg 9%
    • Sodium 470mg 20%
    • Total Carbohydrate 39g 13%
      • Protein 12g 24%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

        Conclusion

        If you’re looking for an appetizer that will tantalize your taste buds and leave you wanting more – din tai fung is definitely a try!

        Din Tai Fung is one of the most famous restaurants in the world, and for a good reason – their Spicy Wonton is some of the best in the world. You can serve these wontons piping hot with steamed rice on the side for dipping. All you need to do is follow my instruction above, and you can get delicious wontons in less than 10 minutes.

        Website | + posts

        Lindsay G. Cabral is a recipe blogger who specializes in vegan and gluten-free recipes. Lindsay has been blogging since 2012, and her recipes have been featured on popular websites such as Huffington Post, Mind Body Green, and The Kitchn. In addition to her blog, Lindsay is also the author of two cookbooks, Vegan Yum Yum and Vegan Yum Yum for All Occasions. When she's not in the kitchen, Lindsay enjoys spending time with her husband and two young daughters.

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