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Din Tai Fung Spicy Wonton Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 54 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 serving
  • Category: Sauce/Dip
  • Method: No-Cook
  • Cuisine: Chinese

Description

This Din Tai Fung Spicy Wonton Sauce is a flavorful and aromatic dipping sauce perfect for wontons, dumplings, or noodles. Combining soy sauce, rice vinegar, sesame and chili oils with fresh garlic, ginger, and green onions, it offers a balanced, spicy, and slightly tangy complement to your dishes. Optional additions like Sichuan peppercorns add a unique numbing heat, while hoisin sauce provides a touch of sweetness, making it a versatile sauce to enhance your Asian-inspired meals.

Ingredients

Scale

Sauce Base

  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 1 tbsp chili oil (or to taste)
  • 1 tsp sugar

Aromatics

  • 1 garlic clove, minced
  • 1 tbsp ginger, finely grated
  • 2 tbsp finely chopped green onions

Optional Ingredients

  • 1 tbsp Sichuan peppercorns, toasted and ground
  • 1 tbsp hoisin sauce

Instructions

  1. Combine Sauce Base: In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, chili oil, and sugar. Stir until the sugar is completely dissolved to create a balanced, flavorful base.
  2. Add Aromatics: Stir in the minced garlic, finely grated ginger, and finely chopped green onions to the sauce base, blending all the fresh and pungent flavors evenly throughout.
  3. Optional Spices and Sweetness: If desired, add the toasted and ground Sichuan peppercorns for a spicy, numbing sensation, and hoisin sauce for a hint of sweetness. Mix thoroughly to incorporate these enhancements.
  4. Let Flavors Meld: Allow the sauce to rest for about 10 minutes. This resting period lets the flavors marry together, resulting in a richer and more cohesive taste.
  5. Serve: Use the sauce as a dip for wontons, dumplings, or drizzle over noodles. Garnish with extra chopped green onions or chili flakes for an added fresh and spicy kick.

Notes

  • Adjust the amount of chili oil based on your preferred spice level.
  • To toast Sichuan peppercorns, dry roast them in a pan over medium heat until aromatic, then grind finely.
  • Hoisin sauce is optional but adds a nice sweetness to balance the spiciness.
  • Best served fresh but can be refrigerated in an airtight container for up to 3 days.
  • Stir the sauce well before serving if stored, as ingredients may separate.

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Find it online: https://quickhomedishes.com/din-tai-fung-spicy-wonton-sauce-recipe/