Empty My Fridge
Spicy Wontons - DIN TAI FUNG copycat!
Ingredients
- Wonton wrapper10–12 + 50–60
- Scallion1 tbsp + 2
- Chili oil2 tbsp
- Garlic4
- Sugar3 tsp
- Chili flake · flakes½ tsp
- Black pepper · powder¼ tsp
- Five spice · powder¼ tsp
- Chicken stock · powder½ tsp
- Vegetable oil1 tbsp
- Soy sauce10 tsp
- Rice wine vinegar1 tsp
- Ground pork200 g
- Prawn · peeled200 g
- Ginger1 tbsp + ⅓
- Shaoxing wine3 ½ tbsp
- Salt½ tsp
- Sesame oil · toasted2 tbsp + ¼–½ tsp
- Chicken broth3 cups
- Bok choy
- Egg noodle · dried40–50 g
Instructions
- Make the chilli oil sauce: in a medium bowl, combine the garlic, sugar, chilli flakes, Sichuan pepper, five-spice and stock powder.
- Heat the chilli oil and vegetable oil in a small frying pan over medium heat until hot, then pour over the garlic mixture.
- Whisk in the soy sauce, rice vinegar and hot water. The oil will sit separated on top. Set aside.
- Bring a large pan of water to the boil. Add the wontons and cook until they float: 4 minutes if fresh, 6 to 8 minutes if frozen.
- Lift the wontons out with a slotted spoon into a serving dish, pour over the sauce, add an extra drizzle of chilli oil if you like, sprinkle with green onion and serve immediately.
Summarized from RecipeTin Eats's video. Watch it for the details.
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GarlicGingerScallionShrimpGround porkPrawnBok choyWonton wrapper
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