Hong You Chao Shou (Sichuan Pork Wontons)

This recipe is from a restaurant run by Ma Yingjun of Chengdu, Sichuan, China.

• Ready In: 40 mins
• Yields: 40 wontons

Ingredients

• 1 1⁄2 lbs ground pork
• 3  tablespoons cornstarch
• 2  tablespoons dry sherry
• 2  tablespoons light soy sauce
• 1  tablespoon  chinese rice wine or 1  tablespoon mirin
• 4  garlic cloves, minced
• 4  inches ginger, peeled minced
• 40 (3 1/2inch)  square wonton wrappers
• 1  egg, beaten
•  kosher salt, to taste
• 1⁄2 cup  sichuan red  chili oil, plus more for serving (hong you)
• 2  tablespoons Chinkiang vinegar, plus more for serving

Directions

1. Mix pork, cornstarch, sherry, soy, wine, garlic, and ginger in a bowl. Working with 1 wrapper at a time, place 1/2 tbsp filling in center, brush edges with egg, and fold in half, forming a triangle. Overlap opposite corners, brushing with egg to seal together. Repeat with remaining wrappers and pork mixture; set aside.
2. Bring a large pot of salted water to boil over high heat; working in batches, cook wontons until firm and cooked through, 5–7 minutes. Using a slotted spoon, transfer to paper towels to drain, and place in a bowl; season with salt and toss with red chile oil and vinegar. Serve additional red chile oil and vinegar on the side, if you like.