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Home Iconic Dishes

Spicy Wontons in Chilli Sauce – Din Tai Fung!

By:Nagi
Published:15 Sep '23Updated:22 Sep '23
71 Comments
Recipe v Video v Dozer v

All Din Tai Fung fans know how good their Spicy Wontons are. Here’s my copycat! Wontons served in a spicy, savoury, homemade chilli sauce. Easy. Fast. OBSESSED.

Serve with fried rice and Ginger Bok Choy to create your own little restaurant experience. 🙂

Close up of Spicy Wontons in Chilli Sauce - Din Tai Fung

Din Tai Fung’s famous Spicy Wontons!

Ahhh, wontons. I love those bite size dumplings with irresistible slippery flappy bits. I love them in soup form. One of my ultimate 10 minutes convenience meals.

But my favourite way is with a spicy chilli oil sauce. Specifically, the Din Tai Fung version, a global dumpling chain that declares itself makers of the best dumplings in the world (and many people agree!)

The Din Tai Fung chilli sauce for wontons is less oily, less vinegary and slightly less spicy than standard Chinese dumpling houses. Because of this, they are generous with the amount of sauce so you can eat each slippery, plump, juicy wonton with a spoonful of the sauce without blowing your head off with a chilli explosion.

Any other Din Tai Fung devotees reading this who can vouch for how good they are?? I LOVE ‘EM!

Freshly cooked wontons

Drizzling sauce over Spicy Wontons in Chilli Sauce - Din Tai Fung

The spicy chilli sauce

The key, unsurprisingly, to the awesomeness that is the Din Tai Fung Spicy Wontons is their secret chilli sauce. Team RecipeTin is mighty proud that we cracked the code!

Sauce for Spicy Wontons in Chilli Sauce - Din Tai Fung
Sauce for Spicy Wontons in Chilli Sauce - Din Tai Fung

While easy recipes will use just chilli oil and maybe some chilli paste or chilli crisp, the reason Din Tai Fung’s sauce is so tasty it because it’s flavoured with garlic, spices and sauces. It’s also got a lovely savouriness to it, with more flavour than what you can get from just using salt or soy sauce.

I won’t say ours is a dead ringer but it’s very, very close. Actually, Team RecipeTin prefers ours to Din Tai Fung’s because it’s got fresher flavours, it’s less oily, and it’s not as sweet. Intentionally!

What you need to make the chilli sauce

Ingredients in Spicy Wontons in Chilli Sauce - Din Tai Fung
  • Chinese chicken stock powder – The secret ingredient! It’s the tastier salt. It’s got a cleaner, less artificial flavour than Western chickens stock powders. In fact, when I run out of liquid chicken stock/broth, I use Chinese stock powder mixed with water, over western chicken stock powders.

    I use Knorr brand, yellow can with a green lid. Get it at any Asian grocery store here in Australia, it’s so common, and good value, a little bit goes far. Substitute with any regular chicken stock powder, or crumbled bouillon cube.

Chinese chicken stock powder. I prefer this over Western brands – cleaner, less artificial flavour.
  • Chilli oil – Any Chinese brand red chilli oil (check the label). Chili oils vary in spiciness between Asian countries, so best to stick with Chinese as in my experience, they are relatively consistent in spiciness between brands.

    Alternatives – Chilli crisp will also work here but obviously adds lots more crispy “bits” into the sauce and less oil! For a non spicy option, substitute some or all with sesame oil (toasted, the brown oil, not yellow un-toasted). Obviously no longer spicy, but a lovely sesame-forward flavour!

  • Sichuan pepper – Whiteish pepper powder that has a “cold” spiciness to it, used in famous dishes like Kung Pao chicken. I use pre-ground for convenience here because it’s a small amount, just 1/4 teaspoon. Kudos to anyone who makes their own: toast, grind, sift, measure!

  • Chinese Five Spice Powder – Blend of (you guessed it!) five spices that is sold at regular grocery stores, in the dried spices aisle.

  • Chilli flakes (red pepper flakes) – Takes the sauce to “pretty spicy” range but very enjoyable for people who love spicy Asian food. Omit, or stir in at the end bit by bit, for less spicy.

  • Soy sauce – Use either light or all purpose soy sauce. But not dark soy sauce – flavour is too strong and the colour is too intense! More on which soy sauce to use when here.

  • Garlic – Fresh (don’t talk to me about jarred!), finely minced with a knife or use a garlic crusher.

  • Rice vinegar – For a touch of tang, to balance out the other flavours. Substitute with any clear vinegar, or Chinese black vinegar.

  • Sugar – Just a small touch to mimic the flavour of the Din Tai Fung chilli sauce. Though ours is less sweet than theirs, I actually find the Din Tai Fung one a little too sweet.


The wontons

You can use any wontons you want, homemade or store bought! Though there’s a hierarchy, unsurpsingly. 🙂 Homemade wontons trumps Asian store frozen wontons trump regular grocery store wontons.

There is no shame in buying wontons. Frozen are pretty good these days! The classic is pork and prawns/shrimp (this is the filling in my wontons recipe). But feel free to use any type of wonton.

Frozen wontons ready to cook
Homemade wontons – I always have a stash in the freezer!

How to make Wonton Soup recipetineats.com


How to make Din Tai Fung’s Spicy Wontons

Ready to see how easy it is to make? Here we go!

How to make Spicy Wontons in Chilli Sauce - Din Tai Fung
  1. Sauce flavourings – Put the spices and garlic into a metal or heat-proof bowl (garlic, red chilli flakes, Sichuan pepper, five spice powder, sugar and stock powder).

  2. Heat oils – Heat the chilli oil and vegetable oil in a small pan until hot.

  3. Sizzle! Pour the hot oil over the garlic etc. Enjoy the sizzle! But don’t worry, it’s not scary, it doesn’t spit. Then give it a quick mix.

  4. Mix in soy and liquids – Next, whisk in the soy sauce, vinegar and a little hot water which we use to dilute the otherwise very intense flavoured sauce. Too intense to slop up spoonfuls with the wontons!

    And that’s it! Just set aside until ready to use. It’s fine if it cools down, the heat from the wontons will reheat it.

How to make Spicy Wontons in Chilli Sauce - Din Tai Fung
  1. Cook your homemade or store-bought wontons in boiling water. You will know when they’re done because they will rise to the surface (they sink to the bottom when raw). Freshly made non-frozen wontons will cook in 4 minutes and frozen ones will cook in 6 to 8 minutes. Don’t thaw, just plonk them in frozen!

  2. Sauce them! Use a slotted spoon to transfer the cooked wontons directly from the water into a serving bowl. Then pour over the chilli sauce, sprinkle with a little green onion (if you want) and EAT!

    (PS If you’re brave, add an extra drizzle of chilli oil. I like to be brave. 🙂 )

Overhead photo of Spicy Wontons in Chilli Sauce - Din Tai Fung

Close up of Spicy Wontons in Chilli Sauce - Din Tai Fung

Scooping up a good spoonful of the sauce with every wonton is essential here. In fact, as mentioned earlier, the sauce is intentionally designed as such. Just shovel the whole spoonful in and eat in one mouthful!

This really is very similar to the Din Tai Fung spicy wontons. Though, as noted above, less sweet and less oily. Both good things!

Big shout out to my brother and our Chef JB for doing the legwork to crack the code! You’d be surprised how many iterations it took before we were all in agreement it was as good / better than Din Tai Fung’s. It’s not a hard recipe to make, but getting the ratios just right and figuring out the flavourings was a challenge. The Chinese stock powder was the final piece of the jigsaw puzzle. 🙂

Spicy Asian Food Lovers, rejoice! – Nagi x


Watch how to make it

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Close up of Spicy Wontons in Chilli Sauce - Din Tai Fung

Spicy Wontons – Din Tai Fung!

Author: Nagi
Prep: 10 minutes mins
Cook: 5 minutes mins
Total: 15 minutes mins
Mains, Starter
Chinese
5 from 16 votes
Servings12 wontons
Tap or hover to scale
Print
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.

Ingredients

Wontons:

  • 10 – 12 wontons , preferably homemade else store bought. Frozen: DO NOT THAW (Note 1)
  • 1 tbsp green onion , sliced then roughly chopped, for garnish
  • Extra chilli oil , for drizzling (Note 5)

Chilli oil sauce for wontons:

  • 2 garlic cloves , very finely minced
  • 1 tsp caster / superfine sugar (sub regular sugar)
  • 1/2 tsp red chilli flakes (red pepper flakes), OPTIONAL, for spicy food lovers (Note 2)
  • 1/4 tsp sichuan pepper powder (Note 3)
  • 1/4 tsp Chinese five spice powder (Note 4)
  • 1/2 tsp Chinese chicken stock powder , or regular western stock powder (Note 5)
  • 2 tbsp Chinese chilli oil (⚠️ Note 5), adj for spiciness (sub with sesame oil)
  • 1 tbsp vegetable oil (sub canola, peanut or other natural oil)
  • 2 1/2 tsp light soy sauce , or all-purpose soy (Note 6)
  • 1 tsp rice vinegar (sub other clean vinegar)
  • 2 1/2 tbsp hot water (just tap is fine)

Instructions

Chilli oil sauce for wontons:

  • Mix 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.

Serving:

  • 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!

Recipe Notes:

SPICE note: Pretty spicy, not blow-your-head-off.  To make this kid-friendly, omit the chilli flakes and sub the chilli oil with sesame oil.

1. Homemade wontons trump Asian store frozen wontons, trump regular grocery store wontons. If I don’t have homemade wontons in the freezer, it makes me insecure so I’ll do an emergency run to the Asian store.
Classic wonton filling is pork and prawns/shrimp (this is the filling in my wontons recipe). But feel free to use any type of wonton!
2. Chilli flakes – Takes the sauce to “pretty spicy” range but very enjoyable for people who love spicy Asian food. Omit, or stir in at the end bit by bit, for less spicy.
3. Sichuan pepper – Whitish pepper powder that has a “cold” spiciness to it, used in famous dishes like Kung Pan chicken. I use pre-ground for convenience here because it’s a small amount. Kudos to anyone who makes their own: toast, grind, sift, measure.
4. Chinese Five Spice Powder – blend of (you guessed it!) five spices that is sold at regular grocery stores, in the dried spices aisle.
5. Chinese chicken stock powder (photo in post) – Slightly cleaner, less artificial flavour than Western chickens stock powders. I use Knorr brand, yellow can with a green lid. Read in post for more info, I am a fan! It’s my go-to sub for liquid stock.
6. Chilli oil – Stick to a Chinese brand to be safe (unless you have one you know) as chili oils vary in spiciness between Asian countries. In my experience, Chinese chilli oils are relatively consistent in spiciness. Chilli crisp will also work here but obviously adds lots more crispy “bits” into the sauce and less oil!
LESS SPICY OPTION: sub some or all with sesame oil (toasted, the brown oil, not yellow un-toasted). Obviously no longer spicy, but a lovely sesame-forward flavour!
7. Soy sauce – Use either light or all purpose soy sauce. But not dark soy sauce – flavour is too strong and the colour is too intense! More on which soy sauce to use when here.
8. Leftovers – Like all dumplings, wontons are best served freshly made but will last 3 days in the fridge. Microwave reheating is best, so they stay nice and juicy.
Nutrition per wonton, assuming 12 wontons and all the sauce is consumed.

Nutrition Information:

Calories: 72cal (4%)Carbohydrates: 1gProtein: 0.2gFat: 4g (6%)Saturated Fat: 0.4g (3%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 0.01mgSodium: 91mg (4%)Potassium: 9mgFiber: 0.1gSugar: 0.4gVitamin A: 30IU (1%)Vitamin C: 0.3mgCalcium: 3mgIron: 0.1mg (1%)
Keywords: spicy wontons, wontons in chili oil
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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71 Comments

  1. Sue says

    December 3, 2023 at 8:05 pm

    5 stars
    Absolutely delicious, Have made this sauce multiple times, though just now I used Korean Red Pepper instead of chilli flakes, in my opinion gave it a bigger depth of flavour. Admit to using frozen wontons, from the Asian store though 🙂

    Reply
  2. Sian says

    December 2, 2023 at 8:45 am

    5 stars
    Haven’t tried the original, but want to now. The spicy sauce was amazing to jazz up shop bought wontons for a lazy Friday night dinner

    Reply
  3. Lori says

    November 29, 2023 at 8:44 am

    5 stars
    Sorry, had to come back to give the recipe 5 stars! Silly it should have 10.

    Reply
  4. Lori King says

    November 29, 2023 at 4:25 am

    OMG even in Montana we can get the ingredients for the best Chinese dishes and that’s good as we don’t have much choice in NW Mt. Thank you so much, second time making makes me anxious for the third! So tasty.

    Reply
  5. Adele says

    November 24, 2023 at 9:39 pm

    These are spectacular! Thank you for another delicious recipe! I left out the chilli flakes (the chilli oil was enough for me) and I had to sub Sichuan pepper with just regular black pepper, because I didn’t have any Sichuan, but it was still really really yum. Thanks for another great recipe Nagi!

    Reply
  6. Jo says

    November 24, 2023 at 7:03 pm

    As a Melbournite (that’s spent many years living in Asia) my ABSOLUTE FAVOURITE/Go-to are the chilli wontons from Hutong … fingers crossed it’s a similar amazing flavour as I’ve never quite cracked it so far!

    Reply
  7. Tracey says

    November 9, 2023 at 8:07 am

    Hi Nagi I bought the Knorr chicken stock – how much powder would you use to a cup of water – thanks !! Regards Tracey

    Reply
  8. Margaret Jilek says

    October 18, 2023 at 11:44 am

    Spicy sauce absolutely addictive. Added a bit of black vinegar to pork and chive dumplings when serving – yum yum yum

    Reply
  9. Rachel says

    October 9, 2023 at 8:24 am

    Oh my goodness. I could just drink the sauce. It is so delicious. Thank you 🙏

    Reply
  10. Angela Dash says

    October 6, 2023 at 5:05 pm

    I used to suspend a bowl of water between the lines of the clothes line, when my dog pulled on the washing, he got drenched. Problem solved.

    Reply
  11. Jo Butler says

    October 5, 2023 at 8:06 pm

    5 stars
    Very tasty and well received. I bought frozen wontons from Dumpling Chef and they tasted delicious with the sauce.

    Reply
  12. McKenzi says

    October 5, 2023 at 11:49 am

    5 stars
    Spot on! This will be my new obsession forever and ever! Now I don’t have to drive 30 mins to my closest DTF! Bravo!

    Reply
  13. Bill says

    October 5, 2023 at 10:28 am

    This dish is fantastic. It hits all of the right buttons. Tasty, spicy and something a bit different. Alas, we don’t have great Chinese restaurants in our town so your recipes are so very appreciated. Thank you!!

    Reply
  14. Priya says

    October 4, 2023 at 7:02 am

    5 stars
    Sensational!! We’ve been missing Din Tai Fung ever since we left Asia. This was just as tasty and will be on rotation at our place. Thank you!

    Reply
  15. Louisa Margaret SIM says

    September 30, 2023 at 6:25 am

    5 stars
    Loved this! I made the homemade wontons too from your wonton soup and they were just delish!

    Thanks for always keeping me well fed! I live in country NSW and miss being able to get cuisines from different nationalities. Your recipes are always spot on and I can usually get all the ingredients.

    Reply
  16. Amanda R says

    September 29, 2023 at 9:50 pm

    So I’m on an enforced wfh for the next 4 Fridays due to an office renno. Which means no Din Tai Fung Friday fix which is an actual thing as I’m across the road! Fixed it for dinner tonight and chucked in some steamed asparagus for greenery! 100% on point

    Reply
    • Nagi says

      October 2, 2023 at 6:11 pm

      BA HA HA!!! I totally get it, I used to feel the same about my favourite laksa please 🙂 Glad this scratched the itch! Any other DTF faves??

      Reply
  17. Gil M says

    September 29, 2023 at 10:55 am

    5 stars
    OMG!!!! This dish gives a powerful punch. It’s definitely spicy!! Your recipes are so delicious and many of them have become my favorite. This was soooo easy to make. Thank you Nagi.

    Reply
  18. Lisa says

    September 29, 2023 at 3:57 am

    This was spot on! When I first tried these wontons many years ago, I actually bottled up the leftover sauce to bring home to try to replicate it. 😉 Your recipe is perfect! It tasted great with the store-bought wontons I bought. I fully support you replicating more DTF recipes. It would be so much easier on the wallet. 🙂

    Reply
  19. Shanquala says

    September 28, 2023 at 5:19 pm

    5 stars
    Just yummy. Omitted the chilli flakes because I found the chilli oil hot enough. Maybe thats why my dressing was more brown that red in the pics although I wouldn’t have thought very little colour would have leached from dried chillies. Doesn’t matter – they were fab anyhow.

    Reply
  20. Julia says

    September 23, 2023 at 8:52 pm

    5 stars
    Another perfect recipe Nagi.
    I’ve been waiting for one like this for years. If anyone has had Hu Tong in Melbourne it is very similar!
    Awesome x

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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