Cantonese-Style Wontons with Sichuan Chili Oil

In a large mixing bowl, mix ground Ground Pork (7 oz), Shrimp (3.5 oz), Garlic (1 clove), Fresh Ginger (1/2 Tbsp), Oyster Sauce (1/2 Tbsp), Soy Sauce (1/2 Tbsp), Granulated Sugar (1/2 tsp), {@10:}, Sesame Oil (1/2 tsp), Corn Starch (1 tsp), and Salt (1/2 tsp).

Take 1 Wonton Wrappers (40) in your palm. Place 1 Tbsp of the meat mixture on the bottom third of the wrapper.

Fold it horizontally, leaving 1-centimeter of exposed wrapper at the top. Use your thumbs to press around the meat to create a sealed pocket.

Dip your pointer finger in Water (as needed) and use it to seal the top of the wrapper.

Turn the wrapper 180 degrees. Use your thumbs again to fold the edges to overlap each other.

Dip your pointer finger in Water (as needed) again and seal the overlapped edges. Repeat until filling is gone. Place completed wontons on a floured board or tray and set them aside until you are ready to eat.

Prepare the chili oil: In a heatproof bowl, add Sichuan Peppercorns (1 Tbsp), Scallion (1 Tbsp), Garlic (2 cloves), Sesame Paste (1 1/2 Tbsp), Red Chili Powder (1 1/2 Tbsp), White Sesame Seeds (1 Tbsp), Distilled White Vinegar (1 1/2 Tbsp), Soy Sauce (1 1/2 Tbsp), Oyster Sauce (1 1/2 Tbsp), and Granulated Sugar (1 pinch).

In a small saucepan heat up the Chili Oil (1/2 cup) until it bubbles when you stick a chopstick in it. Slowly pour the hot oil over the spice mixture.

In a large stockpot bring Chicken Broth (5 cups) to boil over high heat. Place the wontons in the pot. Stir immediately so the wontons don’t stick to the bottom of the pan. When they are cooked, they will float to the top, about 8-10 minutes. Cook in batches.

Using a slotted spoon, portion wontons into bowls. Drizzle with chili oil and garnish with Peanuts (to taste) and Scallions (to taste). Serve immediately.