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1
In a heat-resistant bowl, combine half (10g) of the gochugaru with the chili flakes, sesame seeds, ground szechuan peppercorn, and minced garlic. Set aside.
2
In a small saucepan, combine the peanut oil with the remaining 10g of gochugaru. Heat over medium-high heat for about 4-5 minutes until the oil turns orangish-red and the chili is sizzling, reaching around 350°F.
3
Strain the hot oil over the bowl of dry chili mixture and stir gently. Let it cool for about 10 minutes until just warm to the touch.
4
Once cooled, stir in the black vinegar, soy sauce, MSG, and honey to finish the chili oil.
5
In a large bowl, combine the ground pork with ginger, garlic, scallions, salt, sugar, white pepper, soy sauce, sesame oil, and the egg.
6
Vigorously mix the filling by hand for 3-4 minutes until it becomes sticky, glossy, and paste-like — this develops myosin protein for a springy bite and helps the filling bond to the wrapper.
7
Place about 15g of filling in the center of each wrapper, wet the edges with water, fold corner-to-corner into a triangle while pressing out air, then crimp the edges 5-6 times to seal into a little pouch shape. Arrange on a parchment-lined sheet tray.
8
Cover and refrigerate the wontons for at least 30-60 minutes to let the filling bond with the wrapper (or freeze flat for 2 hours then bag for longer storage).
9
Bring well-salted water to a gentle simmer around 190-200°F. Add wontons in batches of 12-15, letting them set briefly before releasing, and simmer for about 4 minutes total.
10
Whisk 60g of the hot starchy wonton cooking water into the chili oil to emulsify it. Drain the wontons with a spider strainer, place them in bowls, spoon the chili oil generously over top, and garnish with scallions to serve.
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