Sichuan Spicy Wontons

Instructions

1. Prepare the filling
   In a large bowl, combine ground pork, light soy sauce, Shaoxing wine, sesame oil, minced ginger, minced garlic, half of the chopped green onions, and white pepper. Mix thoroughly until the mixture becomes sticky and well-combined, about 5 minutes. Cover and refrigerate for 30 minutes to allow flavors to meld.
2. Form the wontons
   Place a wonton wrapper on a clean work surface. Add about 1 teaspoon of the pork filling to the center. Dip your finger in water and wet the edges of the wrapper. Fold the wrapper diagonally to form a triangle, pressing out any air pockets and sealing the edges firmly. Bring the two opposite corners together and press to seal, creating the traditional wonton shape. Repeat with remaining wrappers and filling.
3. Cook the wontons
   Bring a large pot of water to a boil. Gently add wontons in batches, being careful not to overcrowd the pot. Stir gently to prevent sticking. Cook until the wontons float to the surface and the filling is cooked through, about 3-4 minutes. Remove with a slotted spoon and drain well.
4. Prepare the sauce
   While the wontons are cooking, prepare the sauce. In a bowl, combine chili oil with sediment, light soy sauce, black vinegar, minced garlic, and Sichuan peppercorn powder. Mix well to combine all the flavors into a fragrant, spicy sauce.
5. Serve the wontons
   Divide the sauce among serving bowls. Place the cooked wontons on top of the sauce. Garnish with remaining green onions and toasted sesame seeds. Serve immediately while hot, allowing diners to mix the wontons with the sauce before eating.
6. Adjust spice level
   For those who prefer a milder version, reduce the amount of chili oil and Sichuan peppercorn powder. For spice lovers, increase these ingredients or add a small amount of fresh minced chili to the sauce.