Din Tai Fung cucumber recipe is a refreshing and delicious appetizer that captures the classic flavors of this famous restaurant chain. With its mix of cool crunchy cucumber, sweet and sour vinegar dressing, and spicy Sichuan peppercorn, this easy no-cook salad makes a perfect starter for any Chinese-style meal.

This post will teach you how to make an authentic copycat version of Din Tai Fung cucumber recipe at home. We’ll cover everything you need to know, from the simple ingredient list to step-by-step instructions.

You’ll also learn serving ideas, substitutions, nutrition facts, history and more about this popular dish. Let’s get started on mastering this restaurant-quality Din Tai Fung cucumber recipe!

Overview of Din Tai Fung Cucumber Recipe :

• Course: Appetizer
• Cuisine: Chinese
• Difficulty: Easy
• Servings: 4 as an appetizer, 8 as a side
• Prep Time: 10 mins
• Cook Time: None, no-cook recipe
• Calories: 25 kcal per serving

Equipment Needed: 

• Knife
• Cutting Board
• Mixing Bowl

Ingredients Needed:

• 2 cucumbers
• 2 tsp salt
• 2 tsp sugar
• 1 tbsp rice vinegar
• 1⁄4 tsp ground Sichuan peppercorn
• 1 tbsp sesame oil
• Optional: 1 tbsp chopped cilantro

Step-By-Step Instructions:

Step 1: Slice Cucumbers

Rinse 2 cucumbers under water and pat dry. Slice very thinly into rounds. Place the sliced cucumbers in a mixing bowl.

Step 2: Salt and Rest

Sprinkle 2 teaspoons of salt over the sliced cucumbers. Let them sit for 5 minutes to draw out excess moisture.

Step 3: Rinse and Squeeze

Drain the cucumber slices and rinse under water to remove salt. Gently squeeze cucumbers to release any liquid.

Step 4: Mix Dressing Ingredients

Return squeezed cucumber slices to the bowl. Add 2 teaspoons sugar, 1 tablespoon rice vinegar, 1/4 teaspoon ground Sichuan peppercorn, and 1 tablespoon sesame oil.

Step 5: Refrigerate

Mix all ingredients together until well combined. Refrigerate for 30 minutes to allow flavors to meld.

Step 6: Garnish and Serve

Just before serving, check seasoning and adjust vinegar, salt, or sugar to taste if needed. Garnish with chopped fresh cilantro.

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Serving Suggestions :

This versatile Din Tai Fung cucumber recipe can be enjoyed:

• As an appetizer platter alongside dumplings
• As a side dish with Chinese entrees like kung pao chicken
• In a bowl for hot pot dipping
• As a topping for salads and grains like quinoa

Some other serving ideas:

• Scoop into lettuce cups
• Stuff into fresh summer rolls
• Mix into cold noodle dishes
• Use as a relish on sandwiches

Nutrition Information:

This appetizer is fat-free, low in calories, and provides important nutrients like:

• Vitamin K: Supports bone and heart health.
• Vitamin C: Immunity booster and antioxidant.
• Potassium: Helps control blood pressure.
• Magnesium: Essential for nerve and muscle function.

The sesame oil adds healthy unsaturated fats. Overall, it’s a very light and nutritious way to start a meal.

History of Din Tai Fung Cucumber Recipe :

Din Tai Fung started as a cooking oil shop in Taiwan in 1958, founded by Yang Bingyi. He and his wife began selling soups and home-style dishes in addition to oil. 

Their xiao long bao soup dumplings became extremely popular and diners would wait in long lines for a taste.

The restaurant expanded to multiple Taiwan locations and eventually international branches. There are now over 150 Din Tai Fung restaurants globally. 

The LA Times even called them “the best dumplings in the world.” Both the soup dumplings and cucumber salad recipe remain signature menu items.

Conclusion:

Recreating the flavors of Din Tai Fung’s famous cucumber salad is easy with this Din Tai Fung cucumber recipe. The mix of cool cucumbers, sweet and sour dressing, spicy Sichuan pepper, and nutty sesame oil makes a light and refreshing appetizer. 

Adjust the amounts of vinegar, salt, sugar, and spices to suit your tastes. Enjoy this restaurant copycat salad before diving into potstickers, soup dumplings, or your other favorite Chinese dishes. The simple prep and ingredients mean you can whip up this refreshing starter anytime.

FAQs About Making Din Tai Fung Cucumber Recipe:

Do I need to peel the cucumbers?

No, there’s no need to peel them for this recipe. Leaving the skin on provides extra nutrients like vitamin K and fiber. The skin also gives added texture.

What if I don’t have Sichuan peppercorn?

If you can’t find ground Sichuan pepper, which provides a slightly numbing effect, you can substitute with regular black pepper. The flavor won’t be exactly the same but it will still taste good.

How long does the cucumber salad keep?

It will stay fresh 3-5 days when stored in an airtight container in the refrigerator. The vinegar helps preserve it. After 5 days, the cucumbers may get too soft or soggy.