For the Wontons

2 scallions

1 tablespoon minced ginger

⅓ cup warm water

7 ounces ground pork

1 medium egg

¼ teaspoon salt

1 pinch ground white pepper

About 40 wonton wrappers

‍

For the Sauce (8 Servings)

8 teaspoons minced garlic (about 2 tablespoons + 2 teaspoons)

½ cup light soy sauce

2 tablespoons black rice vinegar

2 teaspoons ground Sichuan peppercorn (optional)

2 teaspoons sugar

1 cup chili oil crunch (I use my Homemade Chili Garlic Crunch)

‍

Garnish

Chopped green scallions

Chopped Cilantro

‍

Finely chop the white parts of the scallions along with the ginger. Place them in a small bowl and pour the warm water over the top. Let this sit for about 5 minutes to infuse.

In a separate bowl, combine the ground pork, egg, salt, and white pepper. Remove the scallions and ginger from the water. Gradually pour the infused water into the pork mixture while stirring in one direction until fully incorporated. This step makes the filling incredibly tender and juicy — don’t skip it.

Place a wonton wrapper in your hand and add about 1 teaspoon of filling to the center.

Lightly moisten two edges with water, fold into a triangle, and press to seal. Then bring the two outer corners together and pinch to form the classic wonton shape.

Repeat until all filling is used.

Bring a large pot of water to a boil. Add the wontons and cook until they float. Once floating, let them cook for another minute to ensure the pork is fully cooked through.

Remove with a slotted spoon.

In the bottom of each serving bowl, add several spoonfuls of the sauce. You can sdd 1–2 tablespoons of the hot cooking water from the pot to loosen the sauce slightly. Transfer the hot wontons directly into the bowl and gently toss until coated. Top with chopped scallions and an extra spoonful of chili crisp if you love heat like I do.