If you have ever dipped soft wontons into the famous Din Tai Fung spicy sauce, you know how unforgettable that punchy mix of chili heat, garlic, and tangy soy flavors can be. This homemade version brings that restaurant favorite to your kitchen. It’s quick to put together, works with dumplings, noodles, or even as a drizzle over rice bowls, and it carries just the right balance of spicy, savory, and slightly sweet notes.
1. Serving Quantity
Makes about 1 cup of sauce (enough for 4 servings of dumplings or wontons).
2. Cooking Time
Preparation: 10 minutes
Cooking: 2 minutes
Total Time: 12 minutes
3. Ingredients
- 4 tablespoons soy sauce
- 2 tablespoons black vinegar (Chinkiang vinegar works best)
- 2 tablespoons chili oil with flakes
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tablespoon finely chopped green onion
- 1 teaspoon Sichuan peppercorn powder (optional for numbing flavor)
- Pinch of salt
4. Instructions
- In a small bowl, combine soy sauce, black vinegar, chili oil, and sesame oil. Stir well.
- Add sugar and mix until it dissolves fully.
- Stir in minced garlic, grated ginger, and green onion.
- Sprinkle in Sichuan peppercorn powder if using and adjust salt to taste.
- Let the sauce sit for 5 minutes so the flavors meld together.
- Pour over hot wontons or dumplings, or serve in a dipping bowl.
5. Nutrition (per serving, approx.)
Calories: 85
Fat: 6g
Carbohydrates: 7g
Protein: 2g
Fiber: 1g
Sugar: 3g
Sodium: 850mg
6. Tips
- Use high-quality chili oil for the best flavor and fragrance.
- If you prefer less heat, reduce the chili oil to 1 tablespoon.
- Add a splash of warm water to mellow the saltiness if using with plain noodles.
- You can make this sauce ahead of time and store it in the fridge for up to 4 days.
- For extra depth, add a few drops of toasted sesame seeds on top before serving.
This sauce brings the Din Tai Fung flavor home and pairs beautifully not just with wontons but with any Asian-inspired dish that needs a spicy kick.
