Pork wontons served in a bold, spicy sauce made of chili oil, black vinegar, and soy sauce.
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In a large bowl, combine the ground pork, grated ginger, Shaoxing wine, and half of the minced garlic. Stir vigorously in one direction until the meat becomes a sticky paste.
Place a teaspoon of the pork filling in the center of a wonton wrapper. Moisten the edges with water, fold into a triangle, and bring the two bottom corners together, overlapping and sealing them with a pinch.
Repeat the process until all filling is used, keeping the finished wontons covered with a damp cloth to prevent drying.
Prepare the sauce by whisking together the chili oil, black vinegar, soy sauce, sugar, sesame oil, and the remaining minced garlic in a small bowl.
Bring a large pot of water to a rolling boil. Carefully drop the wontons into the water in batches to avoid overcrowding.
Once the wontons float to the surface, continue boiling for another 2-3 minutes until the skins are translucent and the pork is cooked through.
Use a slotted spoon to transfer the hot wontons directly into individual serving bowls, allowing a small amount of cooking water to cling to them.
Drizzle the spicy red oil sauce generously over the wontons and garnish with chopped scallions and crushed peanuts before serving.
