If you’re a fan of heat and bold flavors, these spicy wontons are about to become your new obsession.
Inspired by the cult-favorite Din Tai Fung restaurant's spicy wontons, this easy version brings all the fiery, savory flavor straight to your kitchen in just 15 minutes.
What are Spicy Wontons?
Spicy wontons—also known as wontons in chili oil—are tender dumplings drenched in a bold, fragrant sauce made with garlic, chili oil, soy sauce, vinegar, and spices.
This spicy wontons recipe is packed with flavor and heat, and hits that perfect balance between savory, spicy, sweet, and tangy.
If you’ve ever had the spicy wontons at Din Tai Fung, you know exactly how addictive they are!
Why You'll Love Spicy Wontons
- Quick and easy: You can whip this up with frozen wontons or homemade ones in under 30 minutes.
- Bold flavors: Spicy, savory, garlicky, and just a little sweet—it hits all the right notes.
- Customizable heat level: Make it as spicy (or mild) as you want.
If you like this recipe, check out my Pork and Chive Dumplings and Soup Dumplings with Spicy Peanut Sauce!
Ingredients
For the Spicy Wontons:
- Wontons: The star of the show! You can use frozen or homemade.
- Garlic: Adds a strong, aromatic base to the chili oil.
- Red pepper flakes: Brings the heat—adjust to your spice preference.
- Ground Sichuan peppercorns: Adds a numbing, tingly heat that’s classic in Sichuan cooking.
- Chinese five spice powder: Gives warmth and complexity to the sauce.
- Sesame seeds: For a toasty, nutty crunch.
- Sugar: Balances the heat with a touch of sweetness.
- Chili oil: The flavor-packed base of the sauce—use mostly oil for best results.
- Soy sauce: Adds salty umami depth.
- Black vinegar: Brings tangy acidity to balance the richness.
- Warm water: Helps thin the sauce slightly so it coats the wontons nicely.
Garnishes:
- Scallions: Adds a fresh, oniony finish at the end.
Customizations
- Make it vegetarian: Swap the pork or shrimp wontons for veggie-filled ones.
- No Sichuan peppercorns? Just leave them out or use a little extra red pepper flakes.
- Add crunch: Top with crispy shallots or crushed peanuts for extra texture.
How to Make Spicy Wontons
Cook the wontons
If using frozen wontons, cook them according to package instructions until they float and are fully cooked.
If using homemade, boil until fully cooked through. Drain and set aside.
Prepare the dry spice mix
In a heatproof bowl, add the garlic, red pepper flakes, ground Sichuan peppercorns, Chinese five spice, sesame seeds, and sugar.
Heat and pour the chili oil
In a small saucepan, heat the chili oil until it just starts to shimmer or bubbles form when a wooden chopstick is inserted (about 350°F / 175°C).
Carefully pour the hot oil over the spice mix. It should sizzle and become aromatic.
Mix the sauce
Add soy sauce, black vinegar, and warm water to the bowl and stir to combine into a savory, spicy sauce.
Toss and serve
Add cooked wontons to the sauce and toss until evenly coated.
Transfer the spicy wontons to a plate and top with chopped scallions. Serve immediately.
Storage
These spicy wontons are best eaten fresh, but you can store leftovers in the fridge for up to 2 days.
Tips
- Watch the oil temperature: Too hot and the garlic will burn, too cool and the spices won’t bloom properly.
- Use more oil than crisp: Chili oil should be mostly oil-based here so the sauce isn’t too thick.
- Toss just before serving: Mix the wontons in the sauce right before eating to keep them from getting soggy.
Spicy Wontons (Din Tai Fung Style)
Ingredients
- 12 wontons frozen or homemade
- 1 clove garlic finely minced
- ½ - 1 teaspoon red pepper flakes adjust to your spice level
- ½ teaspoon ground Sichuan peppercorns
- ½ teaspoon Chinese five spice powder
- ½ tablespoon sesame seeds
- 1 teaspoon sugar
- ¼ cup chili oil
- 2 tablespoon soy sauce
- 1.5 tablespoon black vinegar
- 1 tablespoon warm water
- 1 scallion chopped
Instructions
- Start by cooking the wontons according to package instructions (if using frozen) or until they float and are fully cooked through. Drain and set aside.
- In a heatproof bowl, combine the minced garlic, red pepper flakes, ground Sichuan peppercorns, Chinese five spice powder, sesame seeds, and sugar. Set aside.
- In a small pot, heat the chili oil (use more of the oil, less of the crisp) until it just starts to shimmer or bubbles form when you stick a wooden chopstick in (about 350°F / 175°C), then carefully pour the hot oil over the spice mixture. It should sizzle and become aromatic.
- Add the soy sauce, black vinegar, and warm water into the mixture. Stir to combine into a spicy, savory sauce.
- Toss the cooked wontons in the sauce until evenly coated. Transfer to a serving dish and sprinkle with chopped scallions. Serve immediately.
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