Description
Elevate your homemade dumplings with this flavorful and spicy wonton sauce inspired by Din Tai Fung. This sauce combines the umami of soy sauce, the tang of black vinegar, the heat of chili oil, and the nuttiness of sesame oil for a perfect balance of flavors. A touch of garlic and white pepper adds depth, making it a versatile condiment for various dishes.
Ingredients
Scale
Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon black vinegar (Chinkiang vinegar)
- 1 tablespoon chili oil (with some of the chili flakes)
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/2 teaspoon minced garlic
- 1/4 teaspoon white pepper
Optional Garnish:
- sliced green onions or crushed roasted peanuts
Instructions
- Combine Ingredients: In a small bowl, whisk together soy sauce, black vinegar, chili oil, sesame oil, sugar, garlic, and white pepper until the sugar dissolves and the sauce is well combined.
- Taste and Adjust: Adjust the heat or sweetness as needed. Let the sauce sit for 10–15 minutes to allow the flavors to meld.
- Serve: Spoon generously over freshly boiled wontons and garnish with green onions or peanuts if desired. Serve warm.
Notes
- This sauce is versatile and pairs well with dumplings, noodles, or grilled vegetables.
- For extra spice, add more chili oil or a pinch of Sichuan pepper powder.
- Store leftovers in an airtight container in the fridge for up to 1 week.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce, Condiment
- Method: No-Cook
- Cuisine: Chinese, Taiwanese
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: 1g
- Sodium: 440mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
