Sichuan Wontons in Chili Oil

Instructions

1. Prepare the filling
   In a large bowl, combine ground pork, green onions, ginger, light soy sauce, Shaoxing wine, sesame oil, white pepper, and salt. Mix well in one direction until the mixture becomes sticky and well-combined, about 5 minutes. Cover and refrigerate for 15 minutes to allow flavors to meld.
2. Fold the wontons
   Place a wonton wrapper on your palm or work surface. Add about 1 teaspoon of the pork filling to the center. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half to form a triangle, pressing out any air bubbles. Bring the two bottom corners together, overlapping them slightly, and press to seal. Repeat with remaining wrappers and filling.
3. Cook the wontons
   Bring a large pot of water to a boil. Gently add the wontons, stirring carefully to prevent sticking. Cook until they float to the surface and the filling is cooked through, about 3-4 minutes. Remove with a slotted spoon, draining excess water.
4. Prepare the sauce
   While the wontons are cooking, prepare individual serving bowls with the sauce. In each bowl, combine 1 tablespoon chili oil with sediment, 1/2 tablespoon light soy sauce, 1/4 tablespoon black vinegar, 1/2 teaspoon Sichuan peppercorn powder, and 1/2 clove minced garlic. Mix well.
5. Serve the wontons
   Place the cooked wontons in the prepared sauce bowls, about 8-9 wontons per bowl. Gently toss to coat the wontons with the sauce. Garnish with crushed peanuts and additional green onions if desired. Serve immediately while hot.
6. Adjust spice level
   If you prefer a less spicy version, reduce the amount of chili oil and Sichuan peppercorn. For extra spicy, add more chili oil or a small amount of chili flakes to the sauce mixture.