Sichuan Pork Wontons

Ingredients:

1 ½ lb. ground pork
3 tbsp. cornstarch
2 tbsp. dry sherry
2 tbsp. light soy sauce
1 tbsp. Chinese rice wine
4 cloves garlic, minced
1 4″ piece ginger, peeled and minced
40 3½”-square wonton wrappers
1 egg, beaten
Kosher salt, to taste
½ cup red chile oil, plus more for serving
1 bunch scallions, chopped

Procedure:

Mix pork, cornstarch, sherry, soy, wine, garlic, and ginger in a bowl. Saute in oil Center ½ tbsp. filling in center of each wonton, brush edges with egg, and fold in half, forming a triangle. Overlap the opposite corners, brushing with egg to seal together. Repeat with remaining wrappers and pork mixture. Set aside.
Bring a large pot of salted water to boil over high heat. In batches, cook wontons until firm and cooked through, 15 minutes (Note: the recipe I used said to cook for 7 minutes, but I had to boil for more than double this time.) Make sure to test one wonton before removing all of them with a slotted spoon and draining on a paper towel. Transfer wontons to serving bowls. Season with salt and toss with oil and vinegar. Top with chopped scallions.



Source:
http://www.citystoriesmedia.com/sticking-together/

Recipe altered ever-so-slightly from Saveur.com (makes 40 wontons)