Sichuan Chili Oil Wontons (Hong You Chao Shou)

In a large bowl, combine the ground pork, 2 tablespoons soy sauce, Shaoxing wine, sesame oil, grated ginger, minced green onions, and white pepper. Mix in one direction (clockwise) for 2-3 minutes until the filling becomes sticky and cohesive. This develops the proteins for a bouncy texture.

Place a wonton wrapper on your palm. Add about 1 teaspoon of filling in the center. Dip your finger in water and moisten the edges. Fold the wrapper in half diagonally to form a triangle, pressing out any air around the filling. Then bring the two bottom corners together and press to seal, creating the classic wonton shape.

Repeat with remaining wrappers and filling. Place finished wontons on a parchment-lined tray, ensuring they do not touch each other.

Prepare the sauce in each serving bowl. Divide the chili oil, soy sauce, black vinegar, Sichuan peppercorn, sugar, and minced garlic evenly among 4 bowls.

Bring a large pot of water to a rolling boil. Gently drop in the wontons (about 10-15 at a time to avoid crowding). Stir gently to prevent sticking. Cook for 3-4 minutes — they are done when they float to the surface and the wrappers turn translucent.

Add 2 tablespoons of the starchy cooking water to each sauce bowl and stir to combine. This adds body to the sauce and helps it cling to the wontons.

Using a slotted spoon, transfer the cooked wontons directly into the sauce bowls. Gently toss to coat. Garnish with crushed peanuts, cilantro, and sliced green onions.