Hong You Chao Shou (Sichuan Pork Wontons)

• 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 1/2 inch) 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

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.

ground pork, cornstarch, sherry, soy sauce, chinese rice wine, garlic, ginger, wrappers, egg, kosher salt, sichuan red chili oil, chinkiang vinegar

Taken from www.food.com/recipe/hong-you-chao-shou-sichuan-pork-wontons-497663 (may not work)