Preparation

• 1.

  In a large bowl, combine the ground pork, chopped shrimp, green onions, minced ginger, minced garlic, soy sauce, rice wine, sesame oil, salt, and white pepper. Mix thoroughly until well combined.

• 2.

  Take a wonton wrapper and place a teaspoon of filling in the center. Moisten the edges with water, fold the wrapper in half to form a triangle, and press the edges to seal. You can also twist the edges to form a more traditional shape if desired. Repeat with the remaining wrappers and filling.

• 3.

  In a pot of boiling water, cook the wontons in batches for about 5-7 minutes or until they float to the top and are cooked through. Remove with a slotted spoon and drain on paper towels.

• 4.

  Pour vegetable oil into a frying pan over medium heat. Once hot, add the boiled wontons and fry until golden brown and crispy on all sides. Remove from oil and drain on paper towels again.

• 5.

  To make the Szechuan sauce: In a small saucepan, heat the chili oil over medium heat, add the Szechuan peppercorns, and stir for about a minute until fragrant. Add sugar, black vinegar, and soy sauce, bring to a gentle simmer, then remove from heat.

• 6.

  To serve, place the wontons on a platter, drizzle them with the Szechuan sauce, and garnish with chopped cilantro. Sprinkle with chili flakes if desired for extra heat.