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1
Combine the minced pork, ginger, scallion, Shaoxing wine, soy sauce, and salt in a bowl. Mix thoroughly until the mixture coheres but remains loose — it should spread slightly under light pressure rather than hold a firm shape.
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2
Lay a wonton wrapper flat. Place no more than 1 tsp of filling at the centre. Fold diagonally to form a triangle, pressing the edges firmly to expel any air and seal without gaps. Draw the two base corners of the triangle toward each other, cross them over like crossed arms, and press together. The join must hold under the pressure of a pinch — if it yields, press again. This is where the dish lives or dies: an insufficient seal allows the wrapper to open during boiling, the filling disperses into the cooking water, and the wonton is lost.
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3
Combine all sauce ingredients except the cooking water in each serving bowl, dividing equally. Stir to dissolve the sugar. Leave the bowls beside the hob.
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4
Bring a large pot of water to a rolling boil. Add the wontons in batches, stirring once to prevent sticking. Cook until they float and the wrappers turn fully translucent with no white, floury patches remaining — the skin will be glossy and offer no resistance when pressed against the side of the pot with a spoon.
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5
Ladle 1–2 tbsp of the hot cooking water into each sauce bowl and stir. Lift the wontons with a spider or slotted spoon, draining well, and divide among the bowls. Serve immediately: the sauce should coat the wrappers in a thin, lacquered film with the chilli sediment and peppercorn visible throughout.