Spicy Wontons - Din Tai Fung!

Indian · Total: 15 min · Prep: 10 min · Cook: 5 min · 12 servings

By Chef Singapore (@chef_singapore)

Ingredients

10 - 12 wontons
1 tbsp green onion (, sliced then roughly chopped, for garnish)
Extra chilli oil (, for drizzling (Note 5))
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))

1Mix spices - Put the garlic, sugar, chilli flakes, sichuan pepper, five spices and stock powder in a medium mixing bowl.
2Heat 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)
3Add 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.
4Cook 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.
5Assemble - 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!