din tai fung

Sesame Noodles, or Ma Jiang Mian (麻醬麵): a humble yet elegant Taiwanese classic. Simple and flavorful — quite the perfect meatless weeknight meal.

Taiwanese Sesame Noodles (麻醬麵)

fresh wheat noodles

sesame paste (Zhi Ma Jiang)

soy sauce

Chinese black vinegar rice

sesame oil

sugar

chili oil (optional)

mushroom bouillon (optional)

(80 g) hot water (from cooking noodles)

salt,

scallion, finely chopped

roasted peanuts, crushed

Prepare Sesame Sauce. In a bowl, combine sesame paste, light soy sauce, dark soy sauce, black vinegar, toasted sesame oil, sugar, mushroom bouillon (optional), and chili oil (optional).

Prepare Noodles. Cook noodles according to package instructions. Drain noodles and reserve the hot (starchy) cooking water.

To Finish. Add a desired amount of the hot cooking water to the sesame sauce. Taste and adjust seasoning with salt. To assemble, place noodles in a bowl, ladle in the sauce, and garnish with scallions & crushed peanuts. Mix while still hot and enjoy.

Xiao long bao is the most delicate Chinese dim sum on earth. It has a delicate skin with the savory meat filling and a high umami soup holding within the pleated pouch. You will be amazed by the treasure elixir oozing from the paper-thin skin when you poke it gently with the chopsticks. Dip the pouch into the vinegar-soy-ginger sauce and stuff into your mouth gluttonously, the feeling is like halfway to paradise.

Xiao Long Bao - How to make it at home

1.5kg (3 pounds) chicken bone (or 1 medium size chicken)

chicken feet

Water

ginger

scallion,

white peppercorns

salt

scallions,

ginger,

(5 fl oz) ml of water

(14 oz) pork butts (refer to note for alternative)

tbsp ginger-scallion extract

tsp sugar

tbsp light soy sauce

tsp white pepper

tsp Shaoxing wine (optional)

tsp sesame oil

aspic (from A)

(10.5 oz) all-purpose flour

water

tbsp Zhenjiang vinegar

tbsp ginger

Place the bone in a stockpot filled with...

Place the bone in a stockpot filled with cold water enough to submerge all the bones.  Add the ginger slice and scallion sections, salt, and the peppercorns.

Bring the water to boil, remove the scum....

Bring the water to boil, remove the scum. Simmer for one hour. Add the chicken feet. Simmer over low heat for two hours.

Remove the bones. Filter the chicken broth. Refrigerate...

Remove the bones. Filter the chicken broth. Refrigerate overnight. Cut the aspic into small pieces.

Prepare the ginger-scallion extract by boiling (B) for...

Prepare the ginger-scallion extract by boiling (B) for 3 minutes. Drain. Combine (C) except the aspic. Mix it very well until the meat fully absorbs the liquid.

Add the aspic and mix well. Refrigerate for...

Add the aspic and mix well.  Refrigerate for half an hour.

Mix the all-purpose flour, salt, and water in...

Mix the all-purpose flour, salt, and water in a bowl. Mix until it picks up all the flour in the bowl. Cover and rest for ten minutes. Roll out the dough into a long rectangle, then roll up like forming a Swiss roll. Turn ninety degrees and roll out again. Repeat five times. Cover and let it rest for ten minutes,

Repeat the rolling and resting step three times....

Repeat the rolling and resting step three times. Cut the dough into 8g to 10g portions. Flatten each portion with your palm to form a circle. Roll out the skin with a rolling pin to form a circle. The center should be thicker, and the edges should be thinner.

Scoop some filling to the center of the...

Scoop some filling to the center of the skin. Press the filling lightly so that it adheres to the skin for easy handling. Seal the filling inside the skin by making multiple pleats as shown in the video.

Place a wet cloth in the steamer. Arrange...

Place a wet cloth in the steamer.  Arrange the xiao long bao on it.  Leave some space in between each bao.

Cover and steam over medium to high heat...

Cover and steam over medium to high heat for about eight to ten minutes.  Serve hot with the dipping sauce.

Mix the vinegar, sesame oil and light soy...

Mix the vinegar, sesame oil and light soy sauce and add some finely julienned ginger right before serving.

https://mediavine-res.cloudinary.com/video/upload/khvaasuojv6epdmmxv9p.mp4

These copycat Din Tai Fung Green Beans are deliciously crispy and coated with lots of savory garlic and a spicy chili crisp. It’s the best umami-forward side dish to pair with all of your takeout-inspired favorites!

Din Tai Fung Green Beans Recipe

green beans (ends trimmed (about 4 cups))

garlic (minced (about 2 Tablespoons))

Neutral oil

Tablespoon chicken broth

Tablespoon chili crisp

Salt (to taste)

Optional: Blanch the green beans in boiling water for 20 seconds, then place in an ice bath to stop the cooking process. Pat them very dry after draining.

If you don’t dry thoroughly, splattering and popping can occur with the oil.

Once the beans are dry, pour some neutral oil into a large skillet, just enough to submerge the beans, about ½-1-inch. Heat the oil over high heat, it should be around 350-degrees. To test the temperature of the oil, drop a bean into the skillet. It should start to sizzle immediately.

Once the oil is hot, add a handful of beans and fry until you see wrinkling and blistering on the skin, it should take 1-2 minutes.

Remove the beans with a slotted spoon or tongs and set aside on a paper towel lined plate. Repeat with the remaining green beans.

Remove all but 1 TBSP oil from the pan and reduce the heat to medium. Add the garlic and saute until fragrant, about 30 seconds.  Add the broth concentrate (or bouillon powder) and water and stir to combine. Return the green beans to the pan and cook for 30 seconds longer. Season with salt and drizzle with chili oil, if desired. Enjoy!

Delight in spicy wontons, bursting with juicy filling and a bold, fiery kick!

Spicy Wontons (Din Tai Fung Style)

pork mince

large prawns

YumYum,

chicken powder

ginger ginger

Chinese cooking wine

white pepper

cornstarch

wonton wrappers

tbsp green onion, thinly sliced

garlic,

tsp chilli flakes

tsp chilli powder

tsp Szechuan peppercorns

tbsp vegetable oil, smoking

tbsp white rice vinegar

YumYum

Sesame seeds,

Green onion, thinly sliced, for garnish

In a mixing bowl, combine the pork mince, chopped prawns, YumYum or MSG, chicken powder, ginger water, Chinese cooking wine, white pepper, sesame oil, cornstarch, and 4 tablespoons of water.

Stir the mixture vigorously in one direction until the water is absorbed, and protein strands form, creating a sticky and smooth texture.

Place a small spoonful of the filling into the center of each wonton wrapper. Moisten the edges with water, fold the wrapper in half to form a triangle, and press the edges to seal. You can fold or pleat the wontons as desired.

Bring a large pot of water to a boil. Add the wontons in batches and cook for 4-5 minutes, or until they float to the surface and the filling is cooked through. Remove with a slotted spoon and set aside.

Make the Wontons

Place the chili flakes, chili powder, and Szechuan peppercorns in a mortar and pestle. Pound until finely ground. Alternatively, you can blitz them in a blender until powdered.

In a heatproof bowl, add the ground chili mixture, garlic and the green onion.

In a separate pan, heat the vegetable oil until it begins to smoke. Carefully pour the hot oil over the chili mixture, stirring gently to release the flavors.

Add the sugar, rice vinegar, soy sauce, water, YumYum or MSG, chicken powder, and sesame oil to the chili oil. Mix well to combine and adjust the seasonings to your taste.

Prepare the Chili Oil

Place the cooked wontons in a serving dish. Pour the chili oil over the wontons, ensuring they are well-coated with the sauce.

Garnish with sesame seeds and extra green onion slices.

Serve immediately and enjoy the spicy, flavorful chili oil wontons!

Assemble the Dish

The iconic Din Tai Fung cucumber salad! A delightful blend of crispy cucumber, savory garlic, and a kick of chili oil, dressed in a mouth-watering mix of soy sauce and sesame oil

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Top Tags

Taiwanese Sesame Noodles (麻醬麵)

Xiao Long Bao - How to make it at h...

Din Tai Fung Green Beans Recipe

Spicy Wontons (Din Tai Fung Style)

Din Tai Fung Cucumber

Top 5 din tai fung recipes from across the web

The most viewed din tai fung recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Taiwanese Sesame Noodles (麻醬麵)

Xiao Long Bao - How to make it at h...

Din Tai Fung Green Beans Recipe

Spicy Wontons (Din Tai Fung Style)

Din Tai Fung Cucumber

The most viewed din tai fung recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine