Description
Din Tai Fung Spicy Wonton Sauce is a flavorful and aromatic dipping sauce that perfectly balances soy sauce, Chinese black vinegar, and chili oil with a subtle hint of sweetness and sesame aroma. It’s an ideal condiment to enhance the taste of boiled pork or shrimp wontons, delivering a spicy and tangy kick with the optional numbing heat from Sichuan peppercorns.
Ingredients
Scale
Sauce Ingredients
- 3 tablespoons soy sauce
- 2 tablespoons Chinese black vinegar (Chinkiang vinegar)
- 1 tablespoon chili oil (with sediment)
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon hot water (to help dissolve sugar)
Add-ins
- 1 garlic clove (minced)
- 1 tablespoon finely chopped green onions
- 1 pinch ground Sichuan peppercorns (optional for numbing heat)
Instructions
- Combine liquids and sugar: In a small bowl, mix the soy sauce, Chinese black vinegar, chili oil, sesame oil, sugar, and hot water. Stir thoroughly until the sugar is fully dissolved to create the sauce base.
- Add aromatics: Add the minced garlic, finely chopped green onions, and if desired, a pinch of ground Sichuan peppercorns to the sauce mixture. These ingredients add depth and a fresh, pungent flavor.
- Let flavors meld: Allow the sauce to rest for 5 to 10 minutes so the flavors blend together harmoniously, enhancing the overall taste.
- Final stir and serve: Give the sauce a final stir before serving to make sure all ingredients are evenly combined and ready to complement your wontons.
Notes
- This sauce pairs perfectly with boiled pork or shrimp wontons.
- For extra heat, increase the amount of chili oil or add a pinch of red pepper flakes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
