Sichuan Spicy Wontons

To prepare the wonton filling, combine the Ground pork, Shaoxing wine, 15 grams of Light soy sauce, White pepper, 5 grams of Sesame oil, grated Ginger, and 20 grams of finely chopped Scallion in a large bowl. Mix thoroughly in one direction until the mixture is well combined and slightly sticky.

Lay out a Wonton wrapper on a clean surface. Place about 5-7 grams of the Ground pork filling in the center. Moisten the edges of the wrapper with water. Fold the wrapper into your desired wonton shape (e.g., triangle, purse, or ingot), ensuring the edges are sealed tightly. Repeat with the remaining filling and Wonton wrappers.

To make the chili oil, heat the Vegetable oil in a small saucepan over medium-low heat until shimmering. Add the Dried chili flakes and Sichuan peppercorn to the hot oil. Cook gently for 5-7 minutes, stirring occasionally, until the oil is fragrant and the chili flakes are slightly darkened but not burnt. Remove from heat and let it cool slightly. Strain the oil to remove the solids, reserving both the infused oil and the crispy chili-peppercorn solids.