Sichuan Style Chili Wontons

In a medium bowl, combine 10g Gochugaru chili flakes, 10g chili flakes, 15g sesame seeds, 20g minced garlic, and 2g ground Sichuan peppercorns. Toss to combine.

Heat 400g peanut oil in a small pot over medium-high heat until it reaches 175°C (350°F). Add another 10g Gochugaru chili flakes to the hot oil and stir for 3-4 minutes until the flakes turn a reddish-brown color.

Turn off the heat under the oil. Carefully pour the hot infused oil through a strainer over the dry chili oil ingredients in the medium bowl. Stir well to combine.

Let the chili oil cool for about 10 minutes until it's warm (like hot coffee temperature). Then add 15g Chinese black vinegar, 30g soy sauce, 2g MSG, and 50g honey. Whisk well to emulsify.

In a separate bowl, combine 454g ground pork, 10g grated ginger, 10g minced garlic, 25g finely minced scallions, 10g salt, 5g sugar, 4g white pepper, 10g soy sauce, 10g sesame oil, and 1 large egg. Mix thoroughly with your hands, aggressively whipping the meat for 3-4 minutes to develop myosin protein, making it sticky.

Lay a wonton wrapper flat. Place about 15-18g of filling in the center. Moisten the edges of the wrapper with water. Fold the wrapper over the filling to form a triangle, pressing firmly to seal and remove air pockets. Pinch the sides together, then make six small folds along the top edge to create a gyoza-like shape. Repeat for all 36 wrappers.

Place the shaped dumplings on a parchment-lined sheet tray and cover with a lid or damp towel. Refrigerate for 30-60 minutes to allow the starch in the wrappers to hydrate and bond with the filling.

Bring about 4 quarts of water to a boil in a large pot. Add 1 tbsp salt to the water. Carefully add 3-4 dumplings at a time using a spider strainer, letting them set for about 10 seconds before releasing them into the water. Turn the heat down to a gentle simmer (around 90°C / 190°F). Cook for about 4 minutes until plump and cooked through.

Remove cooked dumplings from the water, dab off excess moisture with a paper towel, and place them in a bowl. Ladle a generous spoonful of the prepared Sichuan chili oil over each dumpling, ensuring to get some of the solids from the bottom of the bowl.