Minced pork, scallions, soy sauce, lao gan ma, garlic, sesame oil, vinegar, and wonton wrappers. This Din Tai Fung Spicy Wonton Recipe hits all the right notes—spicy, savory, and just plain addictive.
You ever have one of those moments when you take a bite of something, and you know—know—you’re ruined for life? Like, nothing else will ever taste quite the same? That was me with the spicy wontons at Din Tai Fung.
It was a random Tuesday, and I’d just survived a marathon IKEA trip. You know, the kind where you go in for one shelf and come out three hours later with a new bedspread, seven candles, and mild existential dread? Yeah, that kind of day. I was starving. My friend dragged me into Din Tai Fung. “You have to try their spicy wontons,” she said. And listen… she was right. One bite and I was officially a dumpling person. (Sorry, sushi, we’re on a break.)
The soft, tender wonton skin, that juicy, flavorful filling… and then that sauce. Oh man. Spicy in a way that makes you sweat a little, but also so good you just keep going. I probably looked ridiculous. I think I said something like, “I could eat these every day,” which is a lie—but only because I’d probably need stretchy pants.
So, I did what any food-obsessed person would do: I came home and tried to make them. Over. And over. Some were… questionable. Some were okay. But this one? This Din Tai Fung Spicy Wonton Recipe? Pretty dang close to the real thing. And hey, now I can eat them in pajamas. Total win.
Why You’ll Love This Din Tai Fung Spicy Wonton Recipe?
Listen, I’m not going to tell you this is the best recipe out there. I mean, we all have different tastes, right? But this recipe? It’s good. Like, “I might skip takeout this weekend” good. Plus, there’s something about making your own wontons that makes you feel like a kitchen rock star. (Even if you totally messed up that banana bread last week. No judgment.)
These spicy wontons are juicy on the inside, silky on the outside, and swimming in that perfect spicy sauce. It’s balanced—savory, spicy, a little sweet. And you control the heat, which is huge because sometimes I’m in the mood for fire and sometimes I’m, you know… not.
The best part? You don’t need a bamboo steamer or fancy tools. Just a bowl, a pot of boiling water, and a little patience. Actually, scratch that last part—once you get the hang of wrapping them, it’s kind of fun. Weirdly soothing, even. Maybe it’s just me?
Ingredient Notes:
I’m not gonna lie. The first time I read an ingredient list for these, I thought, “This is it? Why did I wait so long to try this?” You’ll probably have a lot of this on hand already. And if not? A quick trip to the store. Or, let’s be honest, an online order while you binge-watch something.
For the Sauce (The Star of the Show)
- Soy Sauce (2 tbsp): Salty, umami goodness. I use light soy. Regular works fine too.
- Lao Gan Ma Sauce (2 tbsp): This chili oil with crispy bits is the game-changer. Seriously, you’ll end up putting it on toast.
- Vinegar (2 tbsp): Rice vinegar is my go-to. Adds just the right tang.
- Sesame Oil (1 tbsp drizzle): Toasty and nutty. Smells like you know what you’re doing.
- Chopped Garlic (1 tbsp): Raw, chopped garlic. Adds bite. It’s intense—in a good way.
- Hot Oil (5 tbsp): You’ll pour this over the sauce for that dramatic sizzle. I may or may not have filmed it for Instagram once. No regrets.
For the Wonton Filling (Keep It Classic or Don’t, I’m Not Your Boss)
- Minced Pork: Juicy and flavorful. Chicken works too, but pork is classic.
- Chopped Scallions: A little green, a little onion-y kick.
- Sesame Oil (1 tbsp): Adds richness.
- Black & White Pepper: Yep, both. It’s subtle, but it matters.
- Soy Sauce (1 tbsp): Flavor on flavor.
- Salt: Just a pinch.
- Cornstarch (1 tbsp): Helps everything hold together.
- Egg (1): Binds the filling.
- Chopped Garlic (1 tbsp): Surprise! More garlic. If you’re not a garlic fan… maybe this isn’t your thing?
For Wrapping (Don’t Stress It)
- Wonton Wrappers: You can find these at most grocery stores. Or an Asian market. Or your freezer if you’re like me and stockpile.
- Water: For sealing the edges.
- Tray: To lay them on. Trust me, if you skip this, they stick together and you cry. Okay, I cried.
How To Make Din Tai Fung Spicy Wonton?
Step 1: Make the Filling
Mix everything together in a big bowl. I use my hands—yeah, it’s a little gross feeling at first, but it works better. You want it sticky, not sloppy. If it feels dry, add a tiny splash of water. Too wet? Add a little more cornstarch. It’s not rocket science, promise.
Step 2: Wrap the Wontons
Okay, deep breath. Place a wrapper on your hand. Scoop about a teaspoon of filling into the middle. Dip your finger in water, run it around the edges. Fold into a triangle, press the edges together, then bring the two points together and seal them. If they look weird? Who cares. They’ll still taste awesome.
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Step 3: Make the Sauce
In a bowl (preferably the one you’ll serve from because why make more dishes?), mix soy sauce, Lao Gan Ma, vinegar, sesame oil, and garlic. Don’t skip this step! It’s literally half the magic.
Step 4: Boil the Wontons
Bring a big pot of water to a boil. Drop in your wontons. Stir gently so they don’t clump together like kids at a playground. When they float, they’re done. Takes about 5-8 minutes. I always fish one out early to check because I’m impatient like that.
Step 5: Finish the Sauce & Serve
Heat the oil until it’s almost smoking. Carefully (seriously, this stuff splatters), pour it over the sauce mix. You’ll hear a sizzle. That’s how you know it’s working. Toss your wontons in, coat them up, and serve. Or eat them right out of the bowl while standing at the stove. No judgment.
Storage Options:
If you made a million wontons because, well, it’s easy to get carried away… freeze the extras! Lay them flat on a baking sheet until solid, then transfer to a freezer bag. They’ll last a couple of months. Cook straight from frozen—no need to thaw.
Leftover cooked wontons? Pop them in an airtight container and stick them in the fridge. They’ll be fine for 2-3 days. Just know the wrappers will soften a bit when you reheat. Still tasty.
Variations and Substitutions:
- Swap the Meat: Ground chicken, turkey, or even shrimp.
- Veggie Version: Tofu and finely chopped mushrooms totally work.
- No Lao Gan Ma? Chili crisp or homemade chili oil will get the job done.
- More Veggies in the Filling: Grated carrot, finely chopped spinach… you do you.
- Less Heat: Skip the chili oil or cut back on Lao Gan Ma if you’re not feeling spicy.
What to Serve with Din Tai Fung Spicy Wonton?
- Steamed Rice: Mops up that extra sauce like a champ.
- Stir-Fried Greens: Bok choy or spinach with garlic is my go-to.
- Cold Cucumber Salad: Crunchy, cooling, and balances the heat.
- Jasmine Tea: A warm drink to mellow the spice.
- Hot & Sour Soup: Because why stop at one kind of soup?
Frequently Asked Questions:
Can I prep the filling ahead?
Yep. Make it a day ahead and stash it in the fridge. It’ll make wrapping even easier.
Why are my wontons tearing?
Could be they’re a little dry. Keep your wrappers covered with a damp towel while you work. And chill on the filling—you really don’t need much.
How spicy are these really?
That depends. I’d say medium, but I’m also the person who thinks jalapeño chips are mild. Start small. You can always add more heat, but you can’t take it out.
So… you making these? If you try this Din Tai Fung Spicy Wonton Recipe, you have to tell me. Did you nail the folds? Did you overfill and end up with exploding wontons (it happens)? I wanna hear about it! Tag me, message me, or just leave a comment below. And hey, if you figure out how to make their soup dumplings at home, let’s be best friends forever.
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Din Tai Fung Spicy Wonton Recipe
Ingredients
For the Sauce
- 2 tablespoons soy sauce
- 2 tablespoons Lao Gan Ma chili crisp sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil for drizzling
- 1 tablespoon finely chopped garlic
- 5 tablespoons hot oil added at the final step
For the Wonton Filling
- 1 pound minced pork
- 2 tablespoons finely chopped scallions
- 1 tablespoon sesame oil
- ½ teaspoon black pepper
- ½ teaspoon white pepper
- 1 tablespoon soy sauce
- ½ teaspoon salt
- 1 tablespoon cornstarch
- 1 large egg
- 1 tablespoon finely chopped garlic
For Assembly
- Wonton wrappers
- Small bowl of water for sealing wrappers
- Tray lined with parchment paper to hold prepared wontons
Instructions
Prepare the Wonton Filling
- In a large mixing bowl, combine the minced pork, scallions, sesame oil, black pepper, white pepper, soy sauce, salt, cornstarch, egg, and chopped garlic. Mix thoroughly until the ingredients are evenly incorporated and the filling develops a sticky consistency.
Assemble the Wontons
- Place a wonton wrapper on a clean, flat surface. Add approximately 1 teaspoon of filling into the center of each wrapper. Moisten the edges of the wrapper with water, fold into a triangle, and press firmly to seal. For a traditional wonton shape, bring the two corners of the triangle together and seal them with a dab of water. Place the finished wontons on the prepared tray to prevent sticking.
Prepare the Sauce
- In a medium bowl, combine the soy sauce, Lao Gan Ma chili crisp, rice vinegar, sesame oil, and chopped garlic. Set aside.
Cook the Wontons
- Bring a large pot of water to a boil. Gently add the wontons to the boiling water, stirring occasionally to prevent sticking. Cook for 5 to 8 minutes, or until the wontons float to the surface and are fully cooked. Remove the wontons using a slotted spoon and transfer them to the bowl with the sauce.
Finish the Dish
- In a small saucepan, heat 5 tablespoons of oil until it reaches a high temperature and is just beginning to smoke. Carefully pour the hot oil over the sauce and wontons. Toss gently to ensure each wonton is evenly coated with the spicy sauce.
Serve
- Transfer the spicy wontons to a serving platter. Garnish with additional chopped scallions or sesame seeds if desired. Serve immediately.
Notes
- Use gluten-free wonton wrappers (typically available at specialty stores or online).
- Substitute tamari or a certified gluten-free soy sauce in both the filling and sauce.
- Verify that the Lao Gan Ma chili crisp sauce you use is gluten-free, or prepare a homemade chili oil with gluten-free ingredients.
- Double-check that the cornstarch and rice vinegar are certified gluten-free to avoid cross-contamination.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
