Sichuan Chili Oil Wontons

Finely mince 15g ginger, 10g garlic, and 30g scallion. In a large bowl, combine the ground pork, minced ginger, minced garlic, minced scallion, 15g light soy sauce, Shaoxing wine, white pepper, and 5g sesame oil. Mix thoroughly in one direction until the mixture becomes sticky and well combined.

Take one wonton wrapper and place a small amount (about 5g) of the pork filling in the center. Moisten the edges of the wrapper with water. Fold the wrapper in half to form a triangle, pressing out any air and sealing the edges. Bring the two bottom corners of the triangle together and overlap them, sealing with a dab of water to form a small purse shape. Repeat with remaining filling and wonton wrappers.

To prepare the Sichuan chili oil, heat 200g neutral oil in a small saucepan over medium-low heat. Add 10g ginger, 10g scallion, star anise, bay leaf, and cinnamon stick. Infuse the oil for 10-15 minutes until the aromatics are fragrant and slightly browned. Remove and discard the aromatics.