Gluten-Free Din Tai Fung Spicy Wontons
Gluten-Free Din Tai Fung Spicy Wontons
Ingredients
For the Wonton Filling
- 300 g minced pork, lean
- 100 g cabbage, finely shredded
- 2 green onions, chopped, plus more for garnish
- 2 tablespoons gluten-free soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon white pepper
For the Wontons
- 12 rice paper wrappers, round, 22 cm diameter
- 4 green cabbage leaves, large, for steaming
For Serving
- 1/4 cup spicy chili oil, or to taste
- 2 tablespoons cilantro, freshly chopped, for garnish
Instructions
- 1
In a large mixing bowl, combine the minced pork, shredded cabbage, and chopped green onions. Add the gluten-free soy sauce, sesame oil, and white pepper.
⏱️ 5 min
- 2
Thoroughly mix all the filling ingredients together until well combined. Use your hands to ensure everything is evenly distributed.
⏱️ 5 min
- 3
Prepare your workspace for wrapping. Fill a shallow dish with warm water. Dip one rice paper wrapper into the warm water for about 10-15 seconds, or until it is pliable but not overly soft. Lay it flat on a clean, damp surface.
⏱️ 5 min
- 4
Place about 1 1/2 tablespoons of the prepared filling onto the center of the softened rice paper wrapper. Carefully fold the rice paper wrapper around the filling, shaping it into a wonton. You can fold it into a triangle, square, or a more traditional dumpling shape, ensuring the filling is fully enclosed.
⏱️ 10 min
- 5
Repeat the process with the remaining rice paper wrappers and filling until all the wontons are formed.
⏱️ 5 min
- 6
Line a steamer basket with large green cabbage leaves. This prevents the wontons from sticking and imparts a subtle flavor.
⏱️ 1 min
- 7
Arrange the wrapped wontons in a single layer on the cabbage leaves in the steamer basket, ensuring there is some space between each wonton to prevent sticking.
⏱️ 2 min
- 8
Place the steamer basket over a pot of boiling water. Cover the steamer with its lid, and if desired, place a clean kitchen towel over the lid to absorb condensation and prevent water from dripping onto the wontons.
⏱️ 1 min
- 9
Steam the wontons for 8-10 minutes, or until the pork filling is cooked through and the rice paper wrappers are translucent and tender.
⏱️ 10 min
- 10
Once steamed, carefully transfer the wontons to a serving plate. Pour a generous amount of spicy chili oil over the hot wontons.
⏱️ 1 min
- 11
Garnish with additional chopped green onions and fresh cilantro before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Gluten-Free Din Tai Fung Spicy Wontons
For the Wonton Filling
- 300 g minced pork, lean
- 100 g cabbage, finely shredded
- 2 green onions, chopped, plus more for garnish
- 2 tablespoons gluten-free soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon white pepper
For the Wontons
- 12 rice paper wrappers, round, 22 cm diameter
- 4 green cabbage leaves, large, for steaming
For Serving
- 1/4 cup spicy chili oil, or to taste
- 2 tablespoons cilantro, freshly chopped, for garnish
Instructions
- 1
In a large mixing bowl, combine the minced pork, shredded cabbage, and chopped green onions. Add the gluten-free soy sauce, sesame oil, and white pepper.
⏱️ 5 min - 2
Thoroughly mix all the filling ingredients together until well combined. Use your hands to ensure everything is evenly distributed.
⏱️ 5 min - 3
Prepare your workspace for wrapping. Fill a shallow dish with warm water. Dip one rice paper wrapper into the warm water for about 10-15 seconds, or until it is pliable but not overly soft. Lay it flat on a clean, damp surface.
⏱️ 5 min - 4
Place about 1 1/2 tablespoons of the prepared filling onto the center of the softened rice paper wrapper. Carefully fold the rice paper wrapper around the filling, shaping it into a wonton. You can fold it into a triangle, square, or a more traditional dumpling shape, ensuring the filling is fully enclosed.
⏱️ 10 min - 5
Repeat the process with the remaining rice paper wrappers and filling until all the wontons are formed.
⏱️ 5 min - 6
Line a steamer basket with large green cabbage leaves. This prevents the wontons from sticking and imparts a subtle flavor.
⏱️ 1 min - 7
Arrange the wrapped wontons in a single layer on the cabbage leaves in the steamer basket, ensuring there is some space between each wonton to prevent sticking.
⏱️ 2 min - 8
Place the steamer basket over a pot of boiling water. Cover the steamer with its lid, and if desired, place a clean kitchen towel over the lid to absorb condensation and prevent water from dripping onto the wontons.
⏱️ 1 min - 9
Steam the wontons for 8-10 minutes, or until the pork filling is cooked through and the rice paper wrappers are translucent and tender.
⏱️ 10 min - 10
Once steamed, carefully transfer the wontons to a serving plate. Pour a generous amount of spicy chili oil over the hot wontons.
⏱️ 1 min - 11
Garnish with additional chopped green onions and fresh cilantro before serving immediately.
⏱️ 1 min